We cut two kinds of stew meat – stew chuck, which is our standard, and this lean version. Our standard is from the front of the chuck, while the lean is from the bottom round. Both come in cubes of boneless meat.
Best cooking method:
Stew meat has connective tissue in it that needs to be broken down to be eaten. This takes time. A basic stew involves seasoning and browning the meat, then cooking it for a good, long while. How long you cook it depends on if you like the meat to fall apart or for it to remain in whole pieces. Count on a minimum of three hours if you’re not using a pressure cooker. Crockpots, pressure cookers, and instant pots are all possible vessels for stew meat. Follow a recipe for exact cooking times.
Use chicken stock instead of water for a fuller flavor. It pairs well with beef.
Brisket, cross cut shanks, short ribs, shin meat.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.