Stew Beef is a classic in warm, hearty stews, but that's not all. Since they're already cut up into manageable pieces, it's easy to thaw them out for any number of quick dishes. 
 
So what is Stew Beef? As our Butchers extract individual cuts from the large primal muscles, there are pieces that don't make a cut look "proper". The small tip of a tenderloin that's too small for a steak. An oddly shaped Flat Iron that needs some trimming. A little extra on the side of a Tri Tip that would otherwise keep it from the signature triangle shape. It's all great meat, and we don't want it to go to waste.
 
The pieces that are roughly an inch in size get added to our Stew Beef. The pieces that aren't very uniform get added to the Ground Beef. This way we don't waste perfectly good, often premium, cuts of meat. 
 
All of our Stew Beef comes in conveniently sized one or two pound packs. They are dry aged for a minimum of two weeks, hand cut by our butchers, vacuum sealed, and flash frozen for optimal freshness.