Lean roast with straight-ahead beef flavor. Rump roast comes off the hindquarter — not much fat, but plenty of taste. It goes two ways: roast it to medium-rare and slice it thin for a proper roast beef, or braise it low and slow for pot roast. It also makes the best homemade deli sandwiches you’ll ever eat.

How to cook it: For roast beef, sear it, then roast at 325°F to 130°F internal, rest 20 minutes, slice as thin as you can. For pot roast, brown it and braise it covered at 300°F for 3 to 4 hours with vegetables and broth.

Raised on our family’s land in Sylvester, Georgia. No antibiotics, no steroids, no added hormones — ever. Processed at a USDA-inspected plant, dry aged for flavor, and vacuum sealed so it keeps in the freezer without freezer burn. Sold by the pound. Pick up here in Sylvester or we’ll ship it UPS Monday through Wednesday so your beef never sits over a weekend.