What part of cow does stew meat come from?

Stew meat typically comes from the chuck, round, or shank of the cow. These cuts are known for their tougher muscle fibers, which break down during long, slow cooking methods like stewing, resulting in tender, flavorful meat.

Here's a breakdown:

* Chuck: This cut comes from the shoulder and is often used for pot roasts, ground beef, and stew meat. It has a good amount of marbling, which contributes to its flavor and tenderness after cooking.

* Round: This cut comes from the hind legs and includes cuts like top round, bottom round, and eye of round. Round cuts are generally leaner than chuck but can still be tough, making them suitable for braising or stewing.

* Shank: This cut comes from the lower leg and is known for its intense flavor and tenderness after prolonged cooking. It's often used for stews, soups, and braises.

While these cuts are most common for stew meat, other cuts like the flank or short ribs can also be used for stewing. Ultimately, the best cut for stew meat depends on personal preference and the specific recipe.