When you’re filling out a cut sheet for beef, you’ll almost always come across this as an option.  It is an option on my own cut sheet as well.

‘Stew Meat’ is typically cut out of the round or the chuck, but can be cut from just about any roast section of the animal.  That being said, if you run out of Stew Meat, and you’re swimming in roasts, pull out one of those roasts and cut it into stew appropriate sized pieces and you’re back in business. 

ORGAN MEATS

Left to Right:

Manly Bits:  These nuts are loaded with protein, vitamin B, selenium, and zinc. 

Heart:  The heart is rich in folate, iron, zinc, and selenium. It is also a great source of vitamins B2, B6, and B12, all three of which are in a group known as B-complex vitamins.

Tongue:  Tongue meat is rich in calories and fatty acids, as well as zinc, iron, choline, and vitamin B12.   *Incredibly healthy for women who are pregnant or want to become pregnant! 

Liver:  Liver is the most nutrient dense organ meat, and it is a powerful source of vitamin A.

Kidney:  Rich in nutrients and proteins, kidney meat contains omega 3 fatty acids.  It is also known to contain anti-inflammatory properties and to be good for the heart.

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Jimmy Clark invited me to be on his show, Today in Ag, on KECO 96.5