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How to Cut Stew Meat from a Chuck Roast
How do you cut stew meat? Start with a whole chuck roast, separate it along the natural seams between muscles, trim thick fat and gristle, then cut into even 1½-inch cubes. Cutting your own beats pre-cut "stew meat," which is often a mix of cuts that cook unevenly. The Dalstrong Gladiator Series 8" Butcher & Breaking Cimiter ($79) is German X50CrMoV15 at 54–56 HRC; its curved blade glides along seams. A Gladiator 8" Chef's Knife ($79) works too.
Best cuts for stew
| Cut | Why |
|---|---|
| Chuck roast | Rich marbling and collagen; the classic |
| Short rib (boneless) | Very rich |
| Brisket point | Fatty, flavorful |
| Bottom round | Leaner; can dry out |
Step by step
- Chill the roast. Cold meat cuts cleaner.
- Find the seams between muscles and separate them with the knife tip.
- Trim hard fat and thick gristle; leave the marbling.
- Cut into strips about 1½ inches wide.
- Cube the strips into 1½-inch pieces.
- Pat dry and season before browning.
Common mistakes
- Cutting too small. Cubes under an inch shrink and dry out over a long braise.
- Trimming all the fat. Marbling and connective tissue melt into gelatin and make stew rich; remove only the hard fat caps and thick gristle.
- Using a dull knife. It tears cold meat and slips on gristle. Hone first.
- Skipping the dry-off. Wet meat steams instead of browning.
Freezing extra
Cube a whole roast, use what you need, and freeze the rest flat in zip-top bags so it thaws quickly in the fridge.
Why even cubes matter
Pieces of the same size cook at the same rate, so they all become tender at once. Brown in batches without crowding for a deep crust.
Our picks
Butcher & Breaking Cimiter Knife 8", Gladiator Series, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Boning Knife 6", Crimson Red ABS Handle, Gladiator Series, NSF Certified ($69). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For trimming gristle and silver skin.
Related: how to remove silver skin and how to cut pork shoulder.
Hone before you start with a ceramic honing rod ($79). More: knife safety tips.
FAQ
How do you cut stew meat?
Separate a chuck roast along its seams, trim hard fat and gristle, then cut into even 1½-inch cubes. The Dalstrong Gladiator Series 8" Butcher & Breaking Cimiter ($79) glides along seams.
What is the best cut for beef stew?
Chuck roast, for its marbling and collagen.
How big should stew meat be?
About 1½ inches, cut evenly.
Is it better to cut your own stew meat?
Yes. Pre-cut stew meat often mixes cuts that cook unevenly.
