Collagen-rich cut breaks down for tender, fork-tender meat
Sear before stewing for optimal flavor and texture
Cooked with vegetables for a rich, hearty stew
No hormones, antibiotics, pesticides, or herbicides used
Cattle roam and graze on pasture for natural nutrition
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$16.00 per pound
Stew meat is cut from the front shoulder because of its collagen content, which breaks down over slow cooking and renders the meat fork-tender. For best results, sear the meat before stewing, and put in the vegetables with about 45 minutes of cooking time left. All beef comes from cattle that are free to roam and eat gra