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Old 04-15-2020, 10:52 AM   #1
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Rump or Chuck for slicing?

Hey all - I have a 4 pound chuck roast and a 4.5 pound rolled rump roast a neighbor gave me from his cow. She was an older cow but the ground beef we have had has had good flavor.


We want to slice roast beef for sandwiches, which of those 2 cuts would be better for that? I can cook in a slow cooker, oven or hearth in the house. Thanks!

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Old 04-15-2020, 11:02 AM   #2
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Id go with the round. Dont cook it past medium.
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Old 04-15-2020, 11:40 AM   #3
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Ok thanks. Crockpot is probably the way to go?
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Old 04-15-2020, 11:56 AM   #4
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Ok thanks. Crockpot is probably the way to go?
I don't use a crock pot. If the objective is to cook the meat to medium or medium rare, the oven is your best choice. Use a meat thermometer and cook at a low oven temperature at a setting of 225F. Internal temperature for the meat should be around 130F-135F.
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Old 04-15-2020, 01:33 PM   #5
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It's a "rolled rump roast". Won't that make slices that are spirals?

Whichever you choose, try to cut the slices across the grain.
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Old 04-15-2020, 03:02 PM   #6
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I’d go with the round. Don’t cook it past medium.
Andy is right. I cook 30 lb beef inside rounds every day at the deli..I roast it uncovered at 300 degrees until it hit's 100..then, I take it out and put it in the refrigerator for a day before we slice it the next..it gets rare in the middle but once you slice it all thinly, and mix it up you get a nice blend of rare to med-well slices...we also portion them in small, 6 oz bags and reheat in the microwave for about 20-25 seconds for hoagies and hot beef sandwiches...it comes out nice...tender and moist

Here is one of our deli sandwiches..you can see the beef is still very moist and tender..
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Old 04-15-2020, 03:07 PM   #7
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Andy is right. I cook 30 lb beef inside rounds every day at the deli..I roast it uncovered at 300 degrees until it hit's 100..then, I take it out and put it in the refrigerator for a day before we slice it..it gets rare in the middle but once you slice it all thinly, and mix it up you get a nice blend of rare to med-well slices...we also portion them in small, 6 oz bags and reheat in the microwave for about 25 seconds for hoagies and hot beef sandwiches...it comes out nice...tender and moist
Excellent...

Ross
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Old 04-15-2020, 05:21 PM   #8
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That sounds great!! Ill get the rump roast prepped for cooking tomorrow thanks!
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Old 04-15-2020, 06:08 PM   #9
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If you don’t lime it rare, I would leave it in longer.
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Old 04-16-2020, 08:40 AM   #10
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What should I put on the roast in terms of seasoning?
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Old 04-16-2020, 01:40 PM   #11
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What should I put on the roast in terms of seasoning?
I just use salt and pepper...I have used steak spice in the past..you can always put something else on it after you have sliced it depending on what you are making with it..
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