Stewing/kabob
Well-trimmed beef, cut into 3/4 to 1 1/2-inch pieces. Typically covered with liquid and simmered slowly in a covered pot. Commonly cut from the sirloin but can come from any tender cut. Also used when making kabobs
1 lbs per package
Ideal cooking method: Braise
Well-trimmed beef, cut into 3/4 to 1 1/2-inch pieces. Typically covered with liquid and simmered slowly in a covered pot. Commonly cut from the sirloin but can come from any tender cut. Also used when making kabobs
1 lbs per package
Ideal cooking method: Braise
Well-trimmed beef, cut into 3/4 to 1 1/2-inch pieces. Typically covered with liquid and simmered slowly in a covered pot. Commonly cut from the sirloin but can come from any tender cut. Also used when making kabobs
1 lbs per package
Ideal cooking method: Braise