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Beef Stew: Best Cut to USe?

Just want to know what's the best cut of beef to use in stew, or does it really matter?

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by: Susan

Hello - For beef stew, you want a cut that's flavorful and becomes tender with long, slow cooking. Here are two excellent options balancing taste and cost:

• Chuck roast
This is often considered the best choice for beef stew.
Taste: Rich, beefy flavor with good marbling
Cost: Usually affordable
Why it works: Tough connective tissue breaks down during cooking, resulting in tender meat


• Bottom round
Taste: Leaner than chuck but still flavorful
Cost: Generally inexpensive
Why it works: Becomes tender with slow cooking, though not as much as chuck

Chuck roast is typically the top recommendation for its flavor and texture when cooked slowly. However, if you prefer leaner meat or find a good deal on bottom round, it can also produce a delicious stew.

But we're not done yet; if you're wanting to use dehydrated beef, here are a few pointers:

• Moisture content
Stew: Relies on moist cooking to break down tough connective tissues.
Dehydrated beef: Aims to remove moisture, so the initial fat content is less beneficial.


• Texture after processing
Stew: Aims for tender, juicy meat.
Dehydrated beef: Results in a chewy, concentrated texture regardless of the cut.


• Fat content
Stew: Some fat is desirable for flavor and texture.
Dehydrated beef: Lower fat content is preferred as fat can go rancid faster when dehydrated.


NOTE:
For dehydrated beef, leaner cuts are generally better. Good options include:

• Eye of round
• Top round
• Bottom round
• Sirloin tip

These cuts are lean, relatively inexpensive, and dehydrate well. They're easier to slice thinly and have less fat that could lead to spoilage.

Hope this helps!

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