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
Your goal when stir-frying beef is to have uniform size pieces to ensure even cooking. You may save time by purchasing packages of pre-cut beef, but it may more economical to slice your own. Almost any tender beef cut, such as sirloin, top sirloin, tri-tip, ribeye, top loin or tenderloin may be trimmed and cut into the appropriate size strips for use in beef stir-fry recipes. Even some less tender cuts, such as flank, top round and round tip steaks, are suitable for stir-frying. Remember this cook’s tip, too: Place meat in freezer for thirty minutes and it will be easier to cut into thin slices.
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