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Cuts

Stew Cut

stew cut

A stew cut is meat diced into cubes about 3–4 cm per side. It is used in dishes that cook long and slow, such as stews, braises, and casseroles. The cube size allows the meat to become tender during the long cooking time without falling apart.

Where It’s Used

“Cut the meat into cubes about 3 cm per side, slightly larger than bite-size pieces.”

Glossary

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Benzer

Quartering

Quartering is the division of a carcass or a large piece of meat into four equal or nearly equal sections. It is a preparatory step performed before smaller breakdown and portioning operations. In butchery, it is considered one of the first stages of carcass breakdown.
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Benzer

Dicing

Dicing means cutting an ingredient into large cubes with roughly equal sides. The pieces are usually one and a half to two and a half centimeters across, and the technique is used for long-cooking dishes such as stews and soups. Evenly sized pieces cook in the same amount of time.
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