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Jacques Pépin's Favorite Cut Of Meat For His Classic Beef Stew
So if you're hankering for a batch of beef ... stew meat taken from the chuck, which is in the upper shoulder and neck area of the animal, or the round, which is in the rear hind quarter.
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The Best Cut Of Meat To Use For Classic Takeout Beef And Broccoli
To nail beef and broccoli, a thin, lean cut of beef should be ... Coming from above the cow's hind legs, the muscles move ...