Is Rump Roast Good for Making Beef Jerky? The Juicy Details

As a jerky lover, I’m always on the hunt for the best cuts of meat to make my homemade jerky. Recently, I started wondering if rump roast could be a good option. I did some digging and want to share what I learned about using rump roast for beef jerky.

What Makes a Good Cut for Beef Jerky?

First, let’s look at what qualities make a cut of meat good for jerky There are a few key things to consider

  • Lean – You want a lean cut without too much fat. Fat can make the jerky greasy and prevent it from drying properly.

  • Flavor – Choose a cut with good beefy flavor. The flavor will concentrate as the meat dries.

  • Texture – Look for cuts that will slice thinly and become tender when dried, Super tough cuts don’t make great jerky

  • Cost – Factor cost into the equation. Some fancy cuts can get pricey. A more budget-friendly option can still make tasty jerky.

Introducing the Rump Roast

Okay, so how does rump roast measure up based on those criteria? Let’s take a closer look at this cut of beef.

Rump roast comes from the rump of the cow, which is the animal’s hindquarters behind the sirloin. It’s a large, rounded cut that can weigh 5-7 pounds. You’ll find it sold as a whole roast or sliced into steaks.

On the upside, rump roast offers some nice advantages:

  • It’s reasonably lean with less marbling than prime rib or ribeye. There’s some fat, but not too much.

  • The flavor is decent but not as bold as cuts like brisket or flank steak. Still, it has good beefy notes.

  • Texture wise, it can be slightly tough since the muscles get good exercise. Proper slicing helps.

  • Cost is relatively budget friendly, making it accessible for jerky projects.

So in terms of our jerky criteria, rump roast seems like a potential contender based on its leanness, flavor, and price. The texture needs some finesse but isn’t a deal breaker.

Tips for Preparing Rump Roast for Jerky

To make the most of rump roast for jerky, keep these preparation tips in mind:

  • Trim excess fat to prevent greasiness. Leave a little for flavor.

  • Slice across the grain as thinly as possible. This makes it more tender.

  • Marinate the meat to tenderize and add flavor. A simple soy sauce marinade works well.

  • Use a jerky gun for even slices. Or pop it in the freezer to firm up before slicing by hand.

  • Dry at low heat, around 160°F, to avoid case hardening.

Follow those guidelines, and rump roast can absolutely pull jerky duty. The results are tasty and texturally pleasing.

How’s the Flavor of Jerky from Rump Roast?

In my experience, rump roast jerky delivers on the flavor front. Here’s what you can expect:

  • Since it’s moderately lean, the beefy taste comes through nice and clear.

  • The flavor is not as intense as fattier cuts but still satisfies that jerky craving.

  • It handles spice rubs and marinades nicely to complement the base flavor.

  • Without too much fat, the jerky isn’t overly salty or greasy. The focus stays on the beef.

  • Drying concentrates the mild beefy notes into an umami-rich jerky.

So while rump roast may not be the most boldly flavored cut, it makes a jerky with solid beef flavor that satisfies.

How Does the Texture Come Out?

Let’s discuss the texture since rump can be on the tough side:

  • If sliced properly against the grain, it dries into tender, chewy jerky.

  • Cut too thick or with the grain, and it can end up tough and stringy.

  • A marinade helps tenderize, allowing the meat’s fibers to break down.

  • Low and slow drying also improves the texture for easy chewing.

  • The end result should be slicable without too much force and easy to chew.

With the right prep, rump roast makes jerky with a tender, sliceable texture and mouthfeel. The chew gives your jaw something to work on, which I enjoy.

How Much Does Rump Roast Cost for Jerky?

Finally, let’s talk budget. Here’s an overview of what to expect:

  • Per pound, rump roast costs $7-9 at regular grocery stores.

  • Of course, prices fluctuate based on location, sales, etc.

  • At warehouse stores, it’s often available for $5-6 per pound.

  • Figure around 1.5 pounds makes 1 pound of dried jerky.

  • That keeps the total cost for 1 pound of jerky in the $10-15 range using rump roast.

Compared to premium cuts like tenderloin, rump roast is an affordable jerky-making option. For the quality, it’s a great value in my opinion.

The Verdict on Rump Roast Jerky

After breaking it all down, would I recommend using rump roast for homemade beef jerky? A definitive yes!

It may not be the most tender or richly flavored cut, but with the right preparation, rump roast makes tasty jerky with a decent chew. I like the milder beefy flavor as a blank canvas for spices and sauces. Plus, the cost is budget-friendly.

For the best results, trim excess fat, slice thinly across the grain, and use a marinade. With those steps, you can transform an economical cut of rump roast into satisfyingly delicious jerky.

How To Make Great Beef Jerky From A Cheap Cut Of Beef


What roast makes best beef jerky?

Top round is considered to be one of the best cuts of meat to use for jerky. In fact, this is the cut that many commercial jerkies are made from. This is a good cut because it comes in large pieces, is a lean cut of meat, and is economical. Top round can also be referred to as London Broil or inside round steak.

Can you use rump steak to make beef jerky?

Below, we have discussed the best beef cuts for beef jerky! Eye of Round: It is a large, primal cut consisting of the rump and the rear leg of a cow. It is ideal for beef jerky because it has a lot of meat on it. This cut has a lot of connective tissues and cartilage with very little fat marbling.

What cut of beef is best for jerky?

The best cuts of meat for beef jerky are Top Round, Bottom Round, Lifter and Pectoral, but a variety of cuts can be used such as Flank Steak and Skirt Steak. These cuts of beef check all the boxes for beef jerky—economical, lean, and full of flavor.

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