By LUKE FIELD
Rump Roast Vs Bottom Round Steak: The Difference In Flavor
Round steak cuts, composed of the back leg muscles, are tender if chosen and prepared correctly. Round cuts like top, bottom, and eye round have less fat than loins.
The very top of the round is the rump, which has more fat than the lower cuts. Fat is key for the meat’s flavor and tenderness, so the more the better.
While both these cuts are classified as extra lean, the rump's relatively higher fat levels make for a slightly better-tasting cut.
A rump roast has a high collagen concentration, which breaks down into gelatin during braising or stewing, enhancing flavor and texture.
For pot roast, you must cook it for at least four hours, as collagen starts breaking down at 160 degrees Fahrenheit. Use wine as a braising liquid as it enhances the flavor.
A bottom round roast is versatile as it’s suitable for pot roasting, braising, and more. Thinner bottom round steaks are preferable to avoid toughness from prolonged cooking.
Additionally, it can be sliced thin after slow cooking for deli-style roast beef, perfect for sandwiches served cold with horseradish or warmed with gravy.