TIPS FROM YOUR BUTCHER:
1. Choose the Right Cut: Our stew meat is hand-cut from the Top Round Roast or Bottom Round Roast. The Arm Roast or Sirloin Tip Roast can also be used.
2. Thaw the Meat: But keep it chilled. Slightly chilled meat is firmer and easier to cut.
3. Using a Chef's Knife or Butcher Knife: Cut the roast into long strips about 1-1.5 “ wide. Then cut the strips into 1-1.5” cubes. Try to keep the pieces consistent in size to ensure even cooking.
4. Use the Meat Immediately: Or store in freezer bags to use later.
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