Stew meat

Jevi’s notes

Lean trim left over from the side. Brown it in tallow at around 350–360°F, hot but never smoking, then braise it in an intense, well-seasoned liquid.

From the Primal Cut Sheet post Consult dispatch #1: braise fundamentals.

Thaw (fridge)

Planning estimate for a 1 lb package: ~24 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Braise (oven) · oven 300°F · pull ~195°F (texture/plan)
  Est. cook: ~150 min for 1 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.