Beef sold for stew (that is, trimmed and cut into bite-size cubes) is generally chuck or round—tough cuts that become tender and flavorful when slowly simmered in liquid. Beefround cuts (bottom and eye) are generally leaner than chuck (shoulder, leg and butt) and very well-suited to stew.

Grassfed Angus stewing beef 1.50kg (R155/kg)


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