Stews are cut from the forefoot. They have a somewhat coarser structure than the ribs. They are also fatter. That fat runs in layers through the meat. The meat is ideally suited for stews and hash. Due to the natural fat present, you can use less added fat during cooking. The meat is really only suitable for stewing or braising, but it becomes very tender and soft after the correct preparation.
Rated 5.00 out of 5 based on 2 customer ratings(2 customer reviews)
Stews are ideally suited for stews and hachee.
9 in stock
SKU: 2399 Categories: Beef, Sold a lot, Winter products Tags: Cooking, Roast, Stevens, stews
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