Bison Rump Roast

Pierce Land & Bison Verified independent store

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A lean roast for slow Sunday cooking The rump roast comes from the back hindquarter — well-exercised muscle, deep beefy flavor, and a leaner profile than the chuck. Done right, it gives you the kind of meat you can slice for sandwiches all week. Classic as a sliced Sunday roast with horseradish and roasted vegetables. Excellent thinly sliced for French dip, roast beef sandwiches, steak salads, or Vietnamese banh mi. Also makes great shredded bison for tacos and burritos when slow-cooked. A note on cooking grass-fed bison: Grass-fed bison rump is leaner than its beef counterpart, which means careful cooking and slicing technique are everything. Cook it lower and slower than you would beef, pull it earlier than you think, and always slice thin across the grain. A note on weight: Every rump roast we ship is a minimum of 3 lbs — and in most cases you will receive something larger. Each cut is hand-trimmed by our processor from individual animals, so exact uniformity isn't possible with real ranch meat. We think that's part of what makes it real. Show more