2.5-3 lb bison rump roast
is a triangular cut from the upper part of the round or the hindquarters. Like other well-exercised muscles, the beef is lean and flavorful, and should be cooked slowly at lower temperatures which allows time for the cut's connective tissue to soften and melt. Rump roast is a boneless piece of beef, cut from the hindquarter that covers the hip bone. It’s made up of three of the five rump muscles that do little work resulting in a mixture of textures and levels of tenderness. Full of flavor, rump roast is succulent and tender when roasted or diced for casseroles. This cut is best enjoyed braised. When roasted in the oven, slice thin against the grain to maximize tenderness.