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Is there really such a thing as "fat free" meat? I'm not being sarcastic, I just didn't know such a thing existed. I thought all meat from mammals had at least a little fat in it.
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So what Im hearing is lean stew beef is the same thing as regular stew beef, is that right?
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[QUOTE=Matil;934561]So what Im hearing is lean stew beef is the same thing as regular stew beef, is that right?[/QUOTE]
Yup. It's a way to label a tough, lean cut of meat that otherwise wouldn't have much use. In the US, at least!
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Do you think its still a good enough or worthwhile amount of fat or should I go for something better? Im thinking of using a brisket roast or something now.
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A brisket would probably make a very nice stew. You could also add some lamb to your stew. I love lamb in stew.
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If it were me, I'd make it with the stew meat, then make a nice salad with avocado or cheese on the side. :)
Alternately, crumble in some bacon at the end.
Personally, not a huge fan of fatty fatty stews. Would rather get my fat on a steak or cook some mushrooms in bacon grease.
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"Stew" beef is always the leaner, cheaper cuts. The idea with a stew (as with a pot roast, also cheap lean cuts) is that you'll cook it at a relatively low temperature for a long time. This will 'break down' the meat (and all tough, gristly connective tissues) making it tender. If you use a Prime Rib roast in stew, buy the time your vegetables are soft, the meat will probably have damn near totally dissolved . It'll be like soggy shredded wheat in texture. So yeah...cheap lean meat is good for stews...just cook it for four hours at a low simmer.
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All of the grass fed cuts that I get from my farmer are lower in fat than it's grocery store counterpart. The ground beef tends to be more lean as well.
