One of the homiest comfort foods, beef stew practically cooks itself as it slowly simmers on the stove. Beef for stew is boneless, pre-cut cubes, typically from the chuck or round. The ideal size for uniform cooking is about a 3/4 to 1-1/2 inch cube.
If you prefer to cut your own cubes, any chuck or round cut -except top round – may be used. Trim the excess fat and cut into the appropriate size for your recipe.
Source: www.beefitswhatsfordinner.com
Perry Farms has fresh Angus beef for this weekends visit to Josh’s Farmers Market in Mooresville. Our beef will be packaged this Friday, iced and ready for our friends this Saturday.
This beef is as fresh as it comes and should be cooked or frozen within 2-3 days of purchase. All of our beef is vacuum sealed for maximum freshness.
Come by and pick up some of the freshest Grass Fed Angus Beef you have ever enjoyed!
Jeff Davies
Beef brisket is a boneless cut from the breast section, the underside of the forequarter. Available as a fresh cut, it is best prepared by using braising or stewing techniques. Brisket is also processed into corned beef, a technique that brines the meat. Corned beef is also prepared using most-heat cookery.
There are several cuts of brisket available, including whole brisket; point half/point cut brisket, flat half/flat cut and middle cut. The point half is sometimes also called thick cut. The flat half, often referred to as first cut is less fatty and is often the most popular for making braised beef brisket. All the cuts have a layer of fat that can be trimmed, but adds to the flavor and tenderness of the final cooked dish.
Source: www.beefitswhatsfordinner.com