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Thread: Is there a reason my farmers market vendor only sells "lean" stew meat?

  1. #11
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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.

  2. #12
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    So what Im hearing is lean stew beef is the same thing as regular stew beef, is that right?

  3. #13
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    Quote Originally Posted by Matil View Post
    So what Im hearing is lean stew beef is the same thing as regular stew beef, is that right?
    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!

  4. #14
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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.

  5. #15
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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.
    Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

  6. #16
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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.

  7. #17
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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.

  8. #18
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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.

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