Specialty | In stock | lb
Our stew meat consists of shank and neck beef that has been cubed for easier cooking. Because the neck and shanks are highly used muscles, stew meat can be less tender than all other cuts of steaks, but it is VERY flavorful. It is best used in soups, so moist cooking is best. Pressure cooking is another great way to break down the connective tissue in stew meat. This will make it tender and easy to cut. We like to pressure cook our stew meat and use it in a philly cheese steak sandwich!