Bison Rump Roast

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: Please allow for some natural variation in package weight. Each cut is hand-trimmed by our processor from individual animals, and the listed weight is approximate. Exact uniformity isn't possible with real ranch meat, and we believe that's part of what makes it real.