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If you’re craving a slow-cooked meal like grandma used to make, ask the butcher for a rump roast. It’s a lean, inexpensive cut that’s best braised or roasted and then thinly sliced. Cook it with wine and mushrooms. Whip up a mustard au jus. Or toss in some fresh herbs. Then grab your comfy pants and relax. This baby cooks low and slow.
Braise/Roast
*based on average price-per-pound
Round
Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. Often sold as roasts, steaks for marinating or Ground Beef.
