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. For stewing meat, a little fat is tastier because it imparts more flavor.

Add acids to your meat, such as

• (red) wine
• vinegar
• beer
• tomato paste
• mustard

The acids in it break down the connective tissue in meat, making it tender.

Price per kilo and packed per kilo

Delicious stew meat recipes:

• Stew basic recipe
• Indian Stew recipe (quick way)