Overview

Our Rump Roast comes from the back end of our 100% Akaushi Wagyu cattle—an area prized
for its firm texture and classic beef flavor. Thanks to the natural marbling of the breed,
this traditionally lean cut gains a new life: juicier, richer, and more elegant than its
commodity counterpart. Perfect for low-and-slow cooking, it delivers roast beef that’s tender,
sliceable, and full of old-school soul with Wagyu refinement.

Flavor Profile

First bite: classic roast beef notes with a clean, robust chew.
Mid-palate: Wagyu fat subtly renders through, adding silky richness.
Finish: hearty and savory, with lingering warmth and a satisfying mineral depth.

Pairs with horseradish cream, pan gravy, red wine jus, roasted vegetables, or mustard-forward sauces.

Best Uses

• Classic Roast: Season with rosemary, garlic, and black pepper. Roast at 275 °F to 130 °F internal for tender, pink-centered perfection.
• French Dip: Slice thin and pile onto baguettes with jus and melted provolone.
• Pot Roast: Braise slowly in broth, wine, or tomato base with root vegetables until fork-tender.
• Leftover Gold: Chill, slice cold, and serve in roast beef sandwiches with arugula and aioli.

Cooking Tips

Let the roast come to room temperature before cooking. Use a meat thermometer to avoid overcooking—pull from heat around 130 °F (54 °C) for medium-rare.
Rest under foil for at least 15 minutes before slicing thinly against the grain. For pot roast applications, cook low and slow until meat
can be shredded with a fork.

Product Details

Cut from the hindquarter of our West Texas–raised Akaushi Wagyu, this rump roast is
hand-trimmed, vacuum-sealed, and flash-frozen at peak freshness. Delivered chilled on dry ice in
a matte-black, gold-embossed pouch—it’s Sunday supper, perfected.