Bottom Round Rump Roast | Lean

Also Known As: Bottom Round Roast; Round Tip Roast

Boneless and lean and best for slow-cooking.

Butcher's Note

The triangular shaped tip from the Rump end of the Outside Round (Flat), thus the name Rump Roast.

Industry Ids ?

UPC - 1465

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

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Where This Cut Comes From:

Round Primal | Primal Cut

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.

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