Stew beef can come from various parts of the cow, including the chuck, round, or brisket. These cuts are typically tougher and contain more connective tissue, which makes them ideal for slow cooking methods like stewing, braising, or simmering. Stew beef is cut into small, bite-sized chunks, making it convenient for cooking and serving.
Stew beef has a rich and beefy flavor that intensifies during slow cooking. The combination of meat, fat, and connective tissue contributes to the depth and complexity of flavor in stews and soups. Stew beef is great for a wide variety of dishes, including beef stew, beef bourguignon, chili, and beef soups. It pairs well with hearty vegetables, herbs, and spices, and is delicious served with crusty bread or over rice or noodles.
Hartford, CT
Hardwick Beef takes pride in delivering the finest grass-fed beef, locally sourced from New York, Pennsylvania and Vermont. These animals are raised without antibiotics or added hormones. Catering to the increasing demand for safe and healthy food, along with a growing interest in traceability, Hardwick Beef ensures that each cow's journey is transparent from birth onward. This commitment provides consumers with the assurance that the beef they enjoy is of the utmost quality and safety standards.
We source whole animals from Hardwick Beef, meaning that we commit to every cut each animal yields. This reduces waste, and gives us more control over the size and shape of the cuts we offer. With each cow comes the traditional and more popular cuts such as steaks and ground, as well as cuts that may not be as familiar like kidney or liver. Every part of the animal serves a unique purpose, and sourcing whole enables us to recognize the value of an animal in its entirety.
With every shipment we receive from Hardwick Beef, we are notified of the exact farm the animal was raised on as well as the breed, further demonstrating Hardwick's commitment to transparency and quality.
All Hardwick beef is 100% grass-fed and finished. Grass-fed beef is better for the for the environment, as less energy is required to grow grass than to grow grain. It's also better for consumers, often with less fat and more good fats (omega-3s) and better for the cows.