On 6/17/2016 1:21 PM, Brooklyn1 wrote:
> On Thu, 16 Jun 2016 21:42:29 -0400, jmcquown >
> wrote:
>
>> On 6/16/2016 8:22 PM, Cheryl wrote:
>>> On 6/13/2016 12:59 PM, jmcquown wrote:
>>>> The earliest price I recall was about 79 cents/lb.
>>>>
>>>> It's $9.99/lb now, which dropped from $12.99 about a year ago.
>>>>
>>>> Yep, I know how to cook it. It definitely needs to be marinated.
>>>> Also thinly sliced against the grain after being allowed to rest for a
>>>> few minutes.
>>>>
>>>> Jill
>>>
>>> I grew up eating rump roast for roast beef on normal Sundays so yes,
>>> things aren't like they used to be. My mom cooked it well, and my dad
>>> definitely knew how to carve it for maximum tenderness rather than
>>> chewiness. I've been surprised since reading there that many don't eat
>>> some of these cuts as roasts or steaks.
>>>
>> I don't recall ever eating rump roast when I was growing up. Then
>> again, we didn't have a regular "Sunday dinner". I'll have to check the
>> prices of rump roast the next time I'm at the grocery store. Then you
>> can tell me how best to prepare it.
>
> Rump Roast is Bottom Round Roast.
> http://www.wikihow.com/Cook-a-Beef-Rump-Roast
> I think since it's usually the same price Top Round is a far better
> cut.
>
Thanks for that. I'm not sure they are the same price. I'll be
checking. I don't cook many roasts but when I do (about twice a year)
it's generally chuck. I usually braise it or do it in the slow cooker.
It's what I grew up with.

Jill