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herbrick | Dec 5, 201508:40 AM     8

For many years I used to buy and cut up pot roasts and or chuck steaks to make my own stew beef. But it would seem that these cuts are no longer desirable as they are next to impossible to find. Not sure what part of the animal is used for stew beef these days but I find it to be tender but dry. I recently cut up a bottom round roast and made a bouef bourguignon which was way better than regular stew beef.

Thought it would be interesting to find out what others think of the demise of cheaper cuts. Which cuts do you prefer for stews? Also any sources for the older fashioned cuts.

I live in Nanaimo.

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