Bottom Round (Rump) Roast

-Certified Organic The Bottom Round roast is a lean and less tender cut of meat that comes from the rear leg muscle of the cow. It is best cooked using slow, moist-heat techniques such as braising, smoking, and basting. The lack of fat in the cut makes the flavor more subtle, but when cooked well, it can be just as tender as other roasts. People commonly use it for roasts, cold cuts in sandwiches, and beef jerky. The cut is versatile and can be used in various dishes, making it a cost-effective option for feeding a large group. -Sizes: med: 2-3 lbs large: 3.1-4 lbs