Grassfed Beef Stew Meat

Cubes from the working muscles, which is exactly where the flavor lives.

Stew meat is cut from the tougher, well-exercised parts of the animal. Chuck for marbling, round for lean flavor, brisket and shank for the gelatin that gives a stew body. Slow cooking breaks all of it down into something tender and deep. You get a 1 lb pack of bite-sized cubes, vacuum-sealed and frozen.

Why You'll Love It:

• Rich, Beefy Flavor: The savory depth only shows up after a long, slow cook.
• Cut and Ready: Already cubed, so it goes straight from the pack into the pot.
• Mixed Cuts: Chuck, round, brisket, and shank each bring something different to the pot.
• Heritage Pineywoods Cattle: One of only five American cattle breeds listed in the Slow Food Ark of Taste.
• Never Fed Grain: The herd forages on grass, wild herbs, native plants, shrubs, and vines.

How to Cook:

• Thaw: Overnight in the refrigerator, then pat the cubes dry so they brown.
• Brown in Batches: Crowd the pan and it steams. Give the cubes room and you get a crust worth having.
• Braise: Cover with broth or wine and hold at 300°F for 2 to 3 hours until a fork goes through easy.
• Slow Cooker: Low for 7 to 8 hours. Brown it first anyway, it is worth the extra pan.
• Do Not Rush It: Tough at an hour is normal. Keep going and it turns.

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