Wagyu Rump Roast

The rump roast comes from the round, the hind leg. Fullblood Wagyu marbling keeps a lean roast moister than usual.

For roast beef: salt it a day ahead, roast low until it reaches your target, rest it, then slice thin across the grain. For pot roast: brown it, then braise covered with broth, onions and vegetables until fork-tender.

USDA safe minimum for whole cuts of beef is 145°F with a three-minute rest. Cooking to a lower temperature is a personal preference, not a safety recommendation.

Thaw in the refrigerator, about 24 hours for most packs. For faster thawing, keep the package sealed in cold water and change the water every 30 minutes, then cook it right away.

Every pack is individually weighed. Choose your size above.

From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.