Tender & Juicy - Perfect for Winter
Stew meat can come from a lot of different areas when processing a cow. A butcher will look for those portions of the animal that are lean. Typically, a whole round roast will be squared into stew meat, brisket, portions of the sirloin or another roast section of the animal make great stew meat as well! We mostly cut ours out of the round/sirloin portion.
Stew Meat is great when making any soup so next time you're thinking to cook a huge pot of stew or soup of any kind think of Bar 10 Beef's Stew Meat! You'll eat this warm meal that not only tastes good but feels good as it truly is the healthiest, cleanest beef you'll find and it happens to be right here in Southern Utah.
Cooking Tips: Actually there's really only one.... Thaw your stew meat before you cook it:) So plan ahead in order to have the best experience possible. We also recommend you try cooking your steak with the ChefSteps Joule or any Sous Vide machine. We've been using it for about 6 months and your beef comes out absolutely perfect every time! Click the button below to learn more about the Joule by ChefSteps:)
Perfect Results Every Single Time