Rump roast

Unknown

Store has rump roast on sale this week. How is the best way to fix this, I thought about sliceing it thin and making roast beef sandwiches, any other suggestions, time, temps, recipes.

fishlessman

<p />Still learning,
if you have the whole rump, its a pretty big hunk of meat, there is 3 muscle groups and you can see it in this rump steak. they are a little tougher than a strip, but they have all the flavor, called a newyork sirloin steak here in newengland at some places. if you look at the roast, one side has a hard grizzle/ fat on one end, cut the steaks off the other end and use this end for burger. they get real tough past medium rare so dont shoot for a medium rump roast. cooked direct 400 dome on a raised grill, they make a good pitbeef, better than an eye of the round, cooked below 300 they make deli beef. this is my roast of choice for our annual fishing week trip up north, ill get one for huge steaks, and another for sandwich meat during the week. if you go for pit beef they need to be tied to hold the muscle groups together.


[ul][li]deli meat[/ul]

Unknown

fishlessman,
What temp would I be shooting for if the meat is med. rare.