Why so much emphasis on the rump?

Discuss the advantages and disadvantages of your favorite breed.

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M-5
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Re: Why so much emphasis on the rump?

Postby M-5 » Thu Jul 12, 2018 10:17 am

NEFarmwife wrote:
ohiosteve wrote: I ask myself why does this matter when it is just the round and I thought this was a low grade of beef. I've never heard anyone bragging about their round steaks, and round roasts are not very expensive. I'm sure I'm missing something.


You ever marinate a roast and smoke it low and slow? Good Lord.... a glimpse of heaven.


Round is best TASTING cut on the Bovine . Most over cook it on the grill so its like whitleather.

It needs to run from you when you drag a knife thru it,.
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Re: Why so much emphasis on the rump?

Postby okiek » Thu Jul 12, 2018 12:18 pm

ALACOWMAN wrote:
okiek wrote:I knew someone from the north, east, or southeast wouldn't "understand" chicken fried steak. I'll never forget the trip I took with my parents in the 70's up the east coast and the looks I got when I tried to order it at every restaurant we stopped at!!


I'm from the southeast.and understand plenty about it..


I only threw in southeast to include Florida ;)
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Re: Why so much emphasis on the rump?

Postby NEFarmwife » Thu Jul 12, 2018 6:29 pm

M-5 wrote:
NEFarmwife wrote:
ohiosteve wrote: I ask myself why does this matter when it is just the round and I thought this was a low grade of beef. I've never heard anyone bragging about their round steaks, and round roasts are not very expensive. I'm sure I'm missing something.


You ever marinate a roast and smoke it low and slow? Good Lord.... a glimpse of heaven.


Round is best TASTING cut on the Bovine . Most over cook it on the grill so its like whitleather.

It needs to run from you when you drag a knife thru it,.
no argument from me. We started smoking roasts for events because everyone loved how good they taste. I make homemade buns too. So we’ll marinate a roast for a few days, smoke low and slow till it reaches about 120 internally, then slice it up. Boil off the marinate and add that and the sliced roast into a crock to bring to temp. Then serve with the buns. Party favorite!

Otherwise, we’ll just slice it off thick and serve like a steak. A roast is absolutely delish!

Best part of raising cattle, you eat like kings! I enjoy cooking and use our smoker 5 times a week.
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Nesikep
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Re: Why so much emphasis on the rump?

Postby Nesikep » Thu Jul 12, 2018 8:00 pm

Here's the heifer I posted earlier, as well as sister and momma.. Every one of them makes me wish I could cut a steak out.. We're currently eating one of her steers and he is delicious.

Momma
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Big sister
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Little sister
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Brother
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Brother we're eating
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Txpiney
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Re: Why so much emphasis on the rump?

Postby Txpiney » Mon Jul 16, 2018 4:11 pm

ALACOWMAN wrote:More rump equals more muscle ...more muscle equals more meat..

And more meat = more bigger check
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houstoncutter
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Re: Why so much emphasis on the rump?

Postby houstoncutter » Tue Jul 24, 2018 5:23 pm

Don't fix it if it aint broke.

Nuts,Guts, and Big Butts = Good bull
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TennesseeTuxedo
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Re: Why so much emphasis on the rump?

Postby TennesseeTuxedo » Wed Jul 25, 2018 7:05 am

Nice cattle Nesi.
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Jeanne - Simme Valley
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Re: Why so much emphasis on the rump?

Postby Jeanne - Simme Valley » Tue Jul 31, 2018 5:32 am

I would never be willing to "lose" muscling to "add marbling" using Waigu bulls.
"Generally", the muscle pattern you see on the rump is indicative of muscle throughout the whole carcass.
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