Stew Meat - Akaushi Wagyu

Individual Cut

Ground & Trim Primal · Available in Whole & Half Shares

Stew Meat

Also known as Cubed Beef, Braising Cubes

Pre-cut cubes from chuck and round trim. Brown hard, braise in stock until tender. Foundation of stews, curries, and stroganoff.

Marbling 2/5

Tender

Rich

Beefy

Fat Content

Find a Cut

Butcher Specs

Avg Weight1-2 lb packages

ThicknessN/A

Bone OptionN/A

PackagingVacuum-sealed

Your Share Yield

Whole Share~10-20 lbs

Half Share~5-10 lbs

Carcass %~40% (Ground & Trim)

Anatomy

PrimalGround & Trim

LocationChuck and round trim

MuscleMultiple

Perfect For

When to Reach for the Stew Meat

Beef Stew Curry Stroganoff Slow Cooker

How to Cook It

Three Ways to Perfection

Akaushi stew meat is forgiving thanks to its marbling. These are our recommended methods.

Method 01

Classic Beef Stew

Brown in batches. Add onions, carrots, potatoes, stock, wine. Simmer 2 hours.

Simmer 2 hours

Brown in batches. Do not crowd the pan.

Method 02

Beef Curry

Brown cubes. Add curry paste, coconut milk, vegetables. Simmer 1.5 hours.

Simmer 1.5 hours

Wagyu fat integrates with coconut milk beautifully.

Method 03

Stroganoff

Sear quickly. Saute mushrooms and onions. Add stock, reduce. Finish with sour cream.

Sear → Simmer 45 min → Sour cream off heat

Add sour cream off heat or it will curdle.

The Building Block of Comfort

Stew meat is the weeknight hero. Pre-cut into uniform cubes, it browns quickly and braises evenly. In Akaushi, the cubes carry enough marbling to stay moist through long cooking. A simple stew, a Thai curry, a classic stroganoff. Every preparation benefits.