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Rump Roast vs. Chuck Roast

Rump Roast vs. Chuck Roast

Chuck roast and rump roast? Who knew there would be a debate about these two cuts of beef?

But then again, you should not be surprised since there are infamous debates in the meat world, such as arm roast vs. shoulder roast and pork belly vs. bacon.

Both cuts of beef are similar, especially since both cuts are heavily used muscles. Nevertheless, transforming both cuts of beef into a tender, delightful meal is very easy.

Ironically enough, both rump and shoulder roast are used interchangeably in recipes.

However, this does not mean they are the same cut of beef; they are actually quite different.

What Is Chuck Roast?

Chuck roast is fabricated from the area between the animal’s shoulder and the neck. Specifically, it is carved from the center region of the chuck roll.

Chuck roast is one of the muscles responsible for holding up the cow’s head. 

Therefore, chuck roll contains a healthy portion of tissue and collagen. So, it needs to be cooked low and slow to tenderize the meat.

Types of Chuck Roast

There are several types of chuck roasts, The kind of chuck roast it becomes depends on the bone and how it is cut.

Boneless chuck roast is a chuck roast that is free of bones.

Boneless chuck roast is the most popular type of chuck roast. It’s best for those that prefer a slice of tender meat without the hard work of removing the bones.

Chuck eye steak is fabricated from the upper region of the shoulder. It is much more flavorful than its counterparts.

Nevertheless, just because chuck eye steak is more flavorful does not mean it should not be cooked low and slow.

Chuck eye steak is no beef tenderloin. It’s incredibly chewy, so it’s best to slow cook it until it’s tender.

The last type of chuck roast is a 7-bone chuck roast. Although the name implies it, a 7-bone chuck roast does not contain 7 bones.

The name refers to the bone that’s shaped like a 7-bone chuck roast. 7-bone roast may also be referred to as a center-cut pot roast.

What Rump Roast?

Rump roast is a bone-less large chunk of beef that is fabricated from the animal’s hindquarters.

The rump roast spans from the hip bone and occupies space with several other cuts, including the tip roast, top round steak, and eye of round steak.

The rump roast plays a vital role in helping the cow stand and move around.

Therefore, this muscle is used a lot and is not as tender as a ribeye steak or Tomahawk steak.

Tips For Buying Chuck Roast And Rump Roast 

When cooking chuck roast and rump roast, it is essential that you start with a quality cut of beef.

The best place to get quality roasts is from your local butcher.

Although finding a good butcher can be like finding a needle in a haystack, a quality butcher sources meat from reputable suppliers.

If you are sourcing your rump roast or chuck roast from a butcher, make sure it is sourced from grass-fed animals for the ultimate flavor.

Nevertheless, if you have to source your chuck roast or rump roast from the grocery store, or an online meat supplier, the roast should have a deep red color and white intramuscular fat.

Rump Roast vs. Chuck Roast

Both rump roast and chuck roasts are excellent cuts of beef. However, just because they are cuts of beef does not mean they are the same.

Let’s explore the differences between each type of roast.


Both rump roast and chuck roasts go have nicknames. For example, rump roast may also be labeled beef round roast.

In contrast, chuck roast is called cross rib pot roast, chuck arm roast, and chuck blade roast.


Rump roast comes from the round or rump of the animal. This muscular cut comes from the back of the steer and is filled with connective tissues.

In contrast, the chuck roast comes from the front of the animal above the forequarters and below the neck.


Chuck roast contains a smidge more fat than rump roast.

If you inspect each cut closely, you should be able to see that the chuck roast has more marbling or intramuscular fat than its rump roast.

This fat keeps the chuck roast moist and makes it tender as it cooks.

Although it contains more marbling, chuck roast is still considered lean meat.

Rump roast, on the other hand, is considered extra lean since it contains minuscule amounts of fat.

Although fat differences seem unimportant, they will show up in the finished product, so be mindful of how you cook them and how long you cook them.


In this day and age, calories are extremely important. Many people track calories to prevent themselves from overeating.

Although calories are required for energy, consuming too many calories, especially from bad foods, can cause obesity as well as other serious chronic medical conditions.

Therefore, we could not compare these cuts of beef without considering how many calories each piece of meat has.

We can use the fat, carbohydrate, and protein levels to estimate the caloric content. Essentially, the more fat a cut of beef has, the higher it will be in calories.

Each serving size of rump roast and chuck roast is about 3 ounces.

A 3-ounce serving of chuck roast is about 147 calories, while a 3-ounce serving of rump roast has 139 calories. 

Therefore, if you are consuming a daily 1,500-calorie diet, rump roast would be the healthiest option.

You can still consume chuck roast. However, you would need to consume a smaller portion of meat to keep in line with your daily caloric requirements.


Both rump roasts and chuck roasts lack tenderness because they are fabricated from heavily used muscles.

In addition to this, both cuts contain substantial amounts of collagen and connective tissues, further adding to the meat’s toughness.

However, when it comes to these two cuts of beef, the rump roast is a little more tender than its counterpart.


Rump Roasts and chuck roasts are considered inexpensive cuts of beef. This is in part because they require longer cooking times to make them tender.

Chuck roasts can range from $1-$4 per pound, while rump roasts can range from $3-$6 per pound.

Therefore, chuck roast is slightly cheaper than rump roast.


Chuck roasts are an excellent cut of meat that is suitable for making several dishes.

Chuck roast has the necessary fat levels to keep the beef tender. This rendered fat can be used to whip up a flavorful gravy to serve with the meat.

Since chuck roasts are juicer than rump roast, it is best prepared pot roast style or slowly simmered on the stovetop.

To make your chuck roast meal complete, you can also add vegetables like carrots, potatoes, onions, or corn.

In contrast, the rump roast needs to cook at a slower rate. Rump roast is like brisket, it takes a few practice runs and lots of patience to master this cut. 

Therefore, it’s best to stew or braise the meat since it will keep the meat nice and tender. In addition, it will also add more moisture and flavor to the meat.

You can also roast rump roast in the oven or fire up your natural gas grill and grill it using indirect heat.

However, if you grill the rump roast, you should watch it quickly and mop it with the cooking juices to keep the rump roast moist as it cooks.

Rump roast also makes delicious sandwiches. The roast beef you purchase from your local deli is usually bottom round roast.

Can I Use Rump Roast Instead of Chuck Roast?

As I mentioned above, rump roast and chuck roast are often used interchangeably.

While they are similar cuts, I would recommend using rump roast as the last option since it contains less fat than chuck roast.

It would be better to use blade roast, arm roast, or 7-bone roast since they are technically chuck roasts.

You can also substitute top round roast, tri-tip roast, or bottom round roast in place of chuck roast.

What Is a Good Substitute for Rump Roast?

Most people will tell you to substitute chuck roast for rump roast.

However, since chuck roast is fattier than rump roast, it should be used as a last option.

It would be best to use top round roast or bottom round roast.

Additionally, if you want a lean substitute for rump roast, a sirloin roast and should clod roast are excellent substitutes. 

Final Thoughts 

Rump roasts and chuck roasts are equally delicious. It’s no wonder why both cuts are popular among beef lovers.

As for which roast is best, I cannot make that decision for you. It’s best to cook each roast and compare the results to decide which roast is best.

Remember, both cuts have varying degrees of fat and calories as well as different cooking methods.

Therefore, you should cook each roast accordingly to end up with the perfect meal.

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