Rump Roast | Texas Wagyu G FIVE Cattle & Meats

Rump Roast | Texas Wagyu

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Texas Wagyu Rump Roast

The quintessential Sunday dinner centerpiece, elevated to five-star steakhouse standards. While conventional grocery store rump roasts have a reputation for leaning lean, dry, or tough due to the working nature of the hindquarter, the G Five Texas Wagyu Rump Roast completely transforms this classic cut.

By crossing champion Japanese Wagyu with heritage Black Angus, we infuse this firm, hearty muscle with dense networks of low-melting intramuscular fat. The result is a roast that retains its deep, robust beef presence while self-basting continuously under gentle heat. Whether slow-roasted to a rosy medium-rare and shaved razor-thin for the ultimate French dip sandwich or braised until fork-tender, it delivers an exceptionally juicy, succulent carving experience that redefines comfort food.

The G Five 50/50 Heritage Advantage

  • 50% Texas Angus Backbone: Provides the deep, earthy, mineral-rich beef savor that anchors the roast, holding up boldly to coarse garlic-herb rubs, cracked black peppercorns, and rich au jus.
  • 50% Japanese Wagyu Lineage: Significantly lowers the melting point of the fat, ensuring the lean muscle fibers stay succulent and tender rather than drying out during slow roasting or smoking.

The Rump Roast & Farm-to-Table Advantage

  • The Ultimate Deli & Chophouse Carving Roast: Roasted gently to medium-rare and shaved wafer-thin, it produces the juiciest, most decadent hot roast beef sandwiches, elevated Philly cheesesteaks, or French dips you will ever taste.
  • Dense, Clean-Carving Grain: Unlike loose, fatty braising cuts that shred immediately, the rump roast holds its form beautifully, allowing you to carve gorgeous, uniform slices with zero crumbling.
  • 100% Pasture-Raised Transparency: Born and raised on open Texas pastures with no artificial growth hormones or preventative antibiotics—delivering wholesome, nutrient-dense beef with uncompromising farm-to-table integrity.

Specifications

  • Cut: Boneless Center-Cut Rump Roast (Butcher-Tied)
  • Genetics: 50% Wagyu / 50% Angus (Pasture-Raised in Texas)
  • Packaging: Individually vacuum-sealed, flash-frozen
  • Shipping: Delivered rock-solid in an insulated cooler with dry ice

Chef’s Slow-Roast & Carving Guide

Because the rump roast has a dense muscle grain, gentle heat and carving paper-thin against the grain are the keys to unlocking maximum tenderness.

  1. Slow Thaw & Temper: Thaw completely in the refrigerator over 24 to 48 hours. Set on the counter for 30 to 45 minutes before cooking to remove the refrigerator chill.
  2. Season Boldly: Pat completely dry with paper towels. Rub lightly with G5 Wagyu Beef Tallow and season generously on all sides with G5 SPG Seasoning, coarse garlic, and rosemary.
  3. Gentle Slow Roast: Preheat your oven or smoker to 225°F–250°F. Place the roast on an elevated wire rack over a rimmed baking sheet. Cook slowly until the internal temperature reaches 125°F–130°F at the thickest part (approx. 2 to 2.5 hours).
  4. Hard Crust Finish: Remove the roast and crank your oven to 475°F (or heat a cast iron skillet with tallow on high). Return the roast for 8 to 10 minutes (or sear 1 minute per side in the skillet) until a deep, dark mahogany crust forms, pulling at an internal temperature of 130°F–135°F for medium-rare.
  5. Rest & The Deli Carve: Rest on a cutting board for 15 to 20 minutes to allow the juices to redistribute. Snip away the butcher’s twine. Crucial Step: Carve as thinly as possible (using a sharp carving knife or deli slicer) strictly against the grain to shorten the muscle fibers for an effortless, melt-in-your-mouth bite. Serve warm with hot au jus or horseradish cream.
Variant 1 lb

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