Beef for Stew (Cubed)
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Description : Cut from the shoulder. Big flavor and high fat content; requires long cooking to tenderize. Great for slow-and-low wet cooking methods (braising, stewing)
Cooking Instructions : Low & Slow - braise or stew. Great cut for "meat and potatoes" pot roast
All of our beef comes directly from two small family farms in Upstate New York. Our farmers raise primarily Angus and Herford cattle on pasture, and then add certified organic grains raised on the farm to improve the quality of the meat. Each week the whole animals are brought to our Chelsea Market store for butchering. We aim for as close to zero waste as possible with all of our animals. All of our pastrami, roast beef, burgers and salami are made in-house by our chef, Fred Maurer, and his team using the same high-quality locally-raised beef.