GRASS Finished Beef Stew Meat

What it's good for: 

Drop it in a Dutch oven or slow cooker with broth, vegetables, and whatever seasonings your family likes. Low and slow is the only way. Give it 3 to 4 hours in the oven at 325 degrees or 8 hours in the slow cooker on low. It'll get there.

Works for classic beef stew, soups, braises, or chili. Good for meal prep too since it reheats well and the flavor gets better the next day.

Don't rush it. The connective tissue needs time to break down into that rich, thick texture that makes stew worth making in the first place.

Here's what you're getting:

This stew meat comes from cattle that are pasture-raised, eating forage from day one all the way through. Grass-fed and grass-finished means no grain, ever. You get the clean, mineral-rich flavor that comes from a 100% grass diet.

That life on pasture also means better nutrition, including higher omega-3 fatty acids from regenerative practices like rotational grazing. Better for your family, better for the land.

Stew meat is typically cut from the chuck or round, both well-worked muscles with good connective tissue and marbling. That's exactly what you want for slow cooking. The collagen breaks down over low heat into rich, unctuous flavor that makes the broth taste like you spent all day on it. Grass finishing adds mineral depth that grain-finished beef doesn't have, and it comes through in the final dish.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a sealed package in cold water if needed. Once thawed, cook within 1 to 2 days. You can refreeze if plans change, though texture may be slightly different when you cook it later.