Beef Trim for stew or pan frying may be cut from the chuck, brisket, rib, or plate. It usually consists of meaty pieces, cut into 1" or 2" squares and containing at most a small amount of fat. Beef for stew is usually prepared by cooking in liquid. To enhance nutrition and flavor, add beef fat or rendered suet to the stew.
NO ANTIBIOTICS ~ HORMONE FREE ~ GRASS FED ~ DRY AGED