Beef stew is meat with a lot of connective tissue (sinews, tendons and fat). It is the melted connective tissue that makes stew so delicious. It comes from the parts that have had a lot of movement: rib steaks from the top of the back, sukada steaks from the shoulder, marbled beef steaks and bangs from the brisket, and lean beef steaks from the neck. Some stew meats are more tender and/or fattier than others, so the flavors differ slightly from one another. The quality of the cow’s life determines the quality of the stew meat. After all, a cow that has lived longer and more freely has more of that flavorful connective tissue.
Farmhouse stew is a bit fattier and coarsely and finely cut mixed together, the fat gives extra flavor and in our opinion the tastiest stews.
Package includes 3 pounds of stew meat per pound vacuum-packed fresh, with herbs and spices.