These Are the Best Cuts of Beef for Stew, According to a Butcher (2024)

FAQs

These Are the Best Cuts of Beef for Stew, According to a Butcher? ›

Go for the chuck

The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm. It is easy to find and it's affordable, making it a great choice for your stew.

Go for the chuck

The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm. It is easy to find and it's affordable, making it a great choice for your stew.

Butchers and beef experts have long favored the flat iron for its incredible tenderness — it is a close second to its more popular cousin, the filet mignon, considered the most tender steak of them all.

Cut from the Chuck, stewing beef cubes have deep rich beef flavour. Best cooked by braising to make tender – slowly simmer in a seasoned brother in a covered container.

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.

The Ribeye is generally considered to be the most flavourful steak. These steaks are cut from the ribs and contain a lot of marbling throughout. The muscle from where the Ribeye is cut, isn't used often so the meat is very tender.

A5 Japanese Kobe Beef

What is this? Japanese Kobe steak is one expensive meat. In fact, it's usually considered the most expensive steak in the world, although prices vary by location, restaurant, etc. In fact, Japanese Kobe is often hailed as having the best marbling of any steak that your money can buy.

1. Filet Mignon. Filet mignon is considered one of the most luxurious and expensive cuts of beef prized for its tender and buttery texture. It comes from the center cut of the tenderloin, which is a long, cylindrical muscle located along the spine of the cow.

What is the choice beef for stew? ›

Chuck. Chuck is one of the leaner types of beef, making it perfect for stews because it melts into delicious pieces as it cooks. A chuck roast has a large amount of connective tissue, which allows it to retain its moisture during the cooking process.

The most important key to making stew meat tender is being sure to cook it for a long time. If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours.

Get Chuck Roast instead of Stew Beef

So, for a delicious Japanese curry (and of course any beef stew recipe), I strongly recommend getting chuck roast. For really tender meat, it usually takes two hours.

Wagyu beef, originating from Japan, is renowned for its extraordinary marbling, which results in unmatched tenderness and a rich buttery flavour.

If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours. Chuck meat is your best bet for beef stew, but it's also a pretty tough cut so it needs time to break down and become tender.

Chuck Roast sounds like it'd be a great game show host name, but in reality, it's a specific cut of meat. A chuck roast is any cut of meat that comes from the chuck (aka the shoulder part) of the steer. Chuck roasts are also referred to as chuck eye roasts, chuck pot roasts, and chuck roll roasts.

Chuck roast is one of the more popular slow-cooker options because of how tender and flavorful it becomes after several hours of cooking on low.

While the chuck roast is a larger cut of chuck meat that you can use for pot roast, beef stew meat, or a simple roast beef, the chuck steak is a smaller portion of that cut. It's carved right from the roast and can include the rib bone or be carved around it to create a boneless steak.