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I was thinking about ' stew meat '
usually , in a commercial butcher , its odds and ends from here and there.
thus they cook a bit differently . then again , it's a low and slow stew , so it might not matter ' on the plate '
I think its better to get ' roasts ' i.e. large hunks of meat.
w decent knife skills , and a sharp knife , cut up a ' hunk ' of your choice for ' stew'
then you have a consistent cut of meat. and easier to freeze a hunk over bits and pieces.
I was thinking about ' stew meat '
usually , in a commercial butcher , its odds and ends from here and there.
thus they cook a bit differently . then again , it's a low and slow stew , so it might not matter ' on the plate '
I think its better to get ' roasts ' i.e. large hunks of meat.
w decent knife skills , and a sharp knife , cut up a ' hunk ' os your choice for ' stew'
than you have a consistent cut of meat. and easier to freeze a hunk over bits and pieces.
