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Serenity Valley Farms

Beef-Rump Roast

Beef-Rump Roast

$59.49 USD
$59.49 USD
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Pasture-Raised Beef · 21-Day Dry-Aged
Sunday dinner, and then three more meals.
Four pounds off the hindquarter. Lean enough to slice thin for sandwiches, tough enough to reward a slow oven — and it can go either way depending on how you cook it.
4 LB
Average roast
21
Days dry-aged
2
Ways to cook it
Two roasts in one cut
Cooked fast
to medium-rare and sliced paper thin, it is a roast beef for sandwiches — clean, lean, beefy. Cook it fast and slice it thick and it will be chewy, which is where this cut gets its reputation.
Here
cooked slow, it falls apart instead. Same roast, opposite method. Three or four hours in liquid at a low temperature and the connective tissue that made it tough turns to gelatin. That is pot roast, and this is the cut it was invented for.
The mistake is landing in the middle — hot enough to tighten the muscle but not long enough to break it down. Pick an end of the range and commit to it. The aging helps either way, because three weeks of enzyme work is a head start on the same job the oven is doing.
From the farm
Four pounds feeds a table and then feeds you again the next day. It is the cut that made Sunday dinner a thing, and it is priced so that it still can be.
How to cook it
01
Sear it first, whichever way you are going. Every side, hard, in a hot pan. This is not optional — almost all the roasted flavour comes from that crust, and you cannot build it later.
02
For slicing: roast hot, then pull early. A hot oven, then out at 130°F for medium-rare. Rest it twenty minutes and slice it as thin as you can manage. Thin is what makes lean beef tender.
03
For pot roast: liquid, lid, low. Halfway up the roast in stock or wine, covered, in a low oven. It is done when a fork twists with no resistance — around 200–205°F, well past any safety point. You are not cooking it safe, you are cooking it soft.
04
Do not stop in the middle. Anywhere between about 140°F and 190°F is the worst of both — past juicy, short of tender. Commit to one end.
What you’re getting
One rump roast — about 4 lb
Dry-aged twenty-one days — a head start on the tenderising a slow oven does
Pasture-raised — no antibiotics, no added hormones
Raised in Monticello, Kentucky — USDA inspected · EST. 48210
Who vouches for us
Homegrown By Heroes
Homegrown By Heroes
Farmer veteran certified
Weston A. Price Foundation
Weston A. Price
Wise Traditions listed
Kentucky Proud
Kentucky Proud
KY Dept. of Agriculture
Appalachia Proud
Appalachia Proud
Mountains to Market
USDA inspected · Processed at USDA-inspected facilities in Science Hill, Kentucky and Walling, Tennessee

Shipping & delivery

Everything we send is perishable, so nothing spends more than two days in transit. Your order is vacuum-sealed, packed in an insulated liner with reusable ice packs, and ships Mondays and Tuesdays so it never sits over a weekend.

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We ship to the 48 contiguous states. Not currently to AK or HI.

Our guarantee

If you're not satisfied, we replace it or refund it — your choice, and you never send anything back. If an order arrives thawed, damaged, or wrong, email us a photo within 24 hours.

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