Grass-Fed Stew Meat

Pre-cut into one-inch cubes and ready to go straight into the pot. These boneless pieces are trimmed from well-marbled cuts that break down into tender, flavorful bites over a slow cook. Brown them hard first to build a good fond on the bottom of the pan, then add your liquid, vegetables, and time. Classic beef stew is the obvious move, but these are just as good in chili, curry, stroganoff, or a hearty soup that gets better on day two. One-pound packs make it easy to scale up or keep things simple.