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Stew meat is made from the chuck and/or round. When you simmer it in a liquid, the connective tissues of the meat break down and become melt-in-your-mouth tender. That’s why it’s traditionally braised. You can use stew meat in any recipe that calls for chopping up and braising chuck or round. Chili, beef bourguignon, stroganoff, pot pies, beef enchiladas....these lovely chunks of our angus beef will give you endless options!

Local Sask-raised Black Angus
Hand-carved from grass & grain-fed beef
1 pound packs
Flash frozen and vac sealed for perfection