Which Stew Meat is the Best?

Pre-packaged "stew meat" may seem like a convenient option, but it’s often not worth the cost. You’re likely paying more for cuts that don’t offer the best results. Find out why, and learn how simple it is to prepare your own stew meat for stews and chili at home. You’ll save money and enjoy a far superior meal.

What Exactly is Stew Meat?

Stew meat typically refers to leftover cuts of meat in various shapes and sizes, which are the remnants after a butcher breaks down larger pieces of beef, pork, or lamb at the store.

Why Should You Avoid Pre-Packaged Stew Meat?

Different types of meat require specific cooking techniques to bring out their best flavors. If you’re unsure of the cuts in that mixed bag of "stew meat," it’s impossible to predict how they will behave when simmered in a stew or chili. Will they break down into tender bites, or turn tough and chewy? Nobody wants to guess how their dinner will turn out.

What's the Answer?

Start by learning which cuts of meat are ideal for stews, whether you’re using a slow cooker, stovetop, or oven. (Bonus: these cuts are often cheaper per pound than pre-packaged "stew meat.") Next, master the technique of cutting it into cubes to create your own perfect stew meat.

How to Properly Cut Meat for Stew

Essentially, you want to cut a piece of meat, like beef chuck, into uniformly sized cubes. Properly cut cubes ensure even cooking and a more appealing presentation. You can use this same method to cube pork shoulder or lamb shoulder for stew as well.

How to Easily Cube a Roast in 3 Simple Steps

1. Set the roast on a large cutting board. With a long, sharp knife, remove any tough fat. Then, slice the roast into 1-inch thick sections, similar to cutting a loaf of bread.

2. Slice each section into 1-inch wide strips.

3. Slice the strips into 1-inch segments to form cubes. Your final cubes will be 1 inch on each side.

It’s really that simple. For larger cubes, start with thicker slices, cut them into broader strips, and then slice across the strips into bigger cubes. Just ensure each cut is consistent, and you'll get nearly perfect cubes every time. Sure, there will be some odd bits, but the majority of your meat will be cubed like a professional chef’s work.

Put your new skills to the test with our collection of stew recipes.