I picked up a rump roast today, I cut into, and froze the halves. It looks good to me.

Looks good.


When is your next beef going to be ready to kill?

Jim, unless we need to salvage one, say November. At three dollars a pound, that's about as cheap as you can raise, and pay locker processing for beef.

Ha! Money's got nothing to do with it!


But yes....thats a good price.

Nice. That is the cut I use to make pot roast.

The only one my grandmother would buy. The grocery store used to mark some of them "Watermelon Cut." Makes a wonderful pot roast.

Ha Ha.

You said rump!


--Beavis

Checkmate.

Though you guys called rump Sirloin ?

I love rump, it's probably the tastiest cut of beef, although it can be tougher, if not handled correctly.

May you hit the lottery and it not have all sorts of internal sinew to chew.

When I bought that roast the young man at the meat counter told me, some woman must have thought there was a limit. She kept coming back for another roast, wearing a different hat each time.

Oh my, I grew up with this as the only "roast beef". Still make em periodically.

Rump is what my mama used for pot roast and I've carried on the tradition.....even when I use Venison.

Wish I could run across a price like that......I'd take several hats with me just in case.

try this
https://www.24hourcampfire.com/ubbt...enison-eye-of-roumd-amazing#Post13382367

capt david