Stew meat

Stew Meat

Stew meat refers to any cut of meat that is cooked in liquid in a closed dish for a long time. This method of cooking, known as stewing, is one of the oldest forms of cooking and is used worldwide. Stew meat is typically tough, inexpensive cuts of meat that become tender and flavorful when cooked slowly over a long period of time.

Types of Stew Meat

There are many types of meat that can be used for stewing. The most common types include:

• Beef: Beef stew meat is often cut from the tougher parts of the cow, such as the chuck, round, or brisket. These cuts have a lot of connective tissue, which breaks down during the long cooking process and gives the stew a rich, meaty flavor.

• Pork: Pork stew meat is usually cut from the shoulder or butt of the pig. Like beef, these cuts have a lot of connective tissue that breaks down during cooking, making the meat tender and flavorful.

• Lamb: Lamb stew meat is often cut from the shoulder, shank, or neck of the lamb. These cuts are tough and fatty, but become tender and flavorful when stewed.

• Poultry: Chicken and turkey can also be used as stew meat. Dark meat, such as the thighs and drumsticks, is often used because it stays moist during the long cooking process.

Preparation and Cooking

Stew meat is typically cut into bite-sized pieces before being cooked. It is often browned in a pan before being added to the stew to add flavor. The meat is then simmered in liquid, such as broth, wine, or water, along with vegetables and seasonings. The long cooking process allows the flavors to meld together and the meat to become tender.

Nutrition

Stew meat is a good source of protein, vitamin B12, zinc, and iron. However, it can also be high in saturated fat and cholesterol, especially if the meat is not trimmed of excess fat before cooking.

See Also

• Stew
• Braising
• Slow Cooker
• Pot Roast

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