Grass-Finished Stew Meat

Cubed chuck and round for the slow pot. Grass-finished beef rewards a long, low braise more than almost anything — the connective tissue melts and the mineral flavor concentrates.

Cooking it: brown hard in tallow, then low and slow for three hours minimum. Resist the urge to rush it; lean beef punishes a fast boil and forgives a long simmer.

Grass-fed and grass-finished. No grain, no feedlot, no added hormones or antibiotics.

From Michael and Mary Engler's fourth-generation family ranch in Sonora. 1 lb packages.

In store only.