We recently purchased a 1/2 side of beef, which we split with some good friends, from Hill Creek Farms – Hartsville. Among the many cuts of beef we received were a few nice Beef Rump Roasts.
The absolute BEST way to really save money on grass-fed beef is to buy it in larger amounts, such as a side or 1/4 side of beef. While that does mean more initial outlay, the total cost is much cheaper per pound, and includes all cuts of beef from tenderloins to ground beef and everything in-between. Don’t have the freezer space yourself for that much beef? Consider what we are doing and going in on it together with other friends or family members, dividing it up between all participants. The BEST thing you can do for yourself and your family is just EAT REAL FOOD! Buy it from your local farm, get to know your farmer, and support your local Farmer’s market. I think you’ll be happy you did!
Not wanting to roast it in the traditional way, we opted to grill it on our gas grill and it came out amazing. Tender and delicious, cooked medium-rare, it was awesome!
1 – 3-4 lb. beef rump roast
salt and pepper
2 cloves garlic, crushed
Preheat grill to 500 degrees.
Liberally coat beef all over with salt, pepper and crushed garlic, rubbing into beef well.
Sear meat 7 minutes per side. Move meat off sear burner and continue to cook over medium-high heat (325 degrees), turning every 10 minutes or until internal temperature is 135 (medium-rare).
Remove roast from heat and let stand covered for 10 minutes. Carve meat thinly against the grain and serve.
Use leftover beef for French Dip Sandwiches.