porcupine Posted October 9, 2006 Share Posted October 9, 2006 What cuts do you use for stews? (beef, lamb, pork). I'm mighty fed up with Whole Foods. Last year I was buying "chuck roast" for stews. This year they have "chuck blade" and swear that there is no such thing as a chuck roast. Of course I have no idea what either really is/was, since meat terminology is so damn fluid, but I do know that the "chuck blade" was much more fatty, yielded smaller pieces when trimmed to my preference, and took significantly longer to cook than the "chuck roast". I don't mind stewing with so-called "sirloin tip", "tri-tip", and "rump roast", but these all all leaner, less flavorful, and more expensive than I want. To confuse matters even more, I though that "round" and "rump" were different, since I recall "round" producing a much drier stew, but WF now lables one cut "eye round rump roast". And I'm afraid to waste money trying it. wtf?! Link to comment Share on other sites More sharing options...
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