Hand-cut chunks for the Dutch oven. Our stew beef comes off the chuck and round — cuts with enough connective tissue to go tender over a long simmer instead of drying out. Already trimmed and cubed, so all you do is brown it and let it go.

How to cook it: Pat it dry and brown it hard in batches — that crust is where the flavor starts. Then simmer it covered in broth with onion, carrot, potato, and a bay leaf for 2 to 3 hours, low and slow, until a piece falls apart when you press it. Beef stew, chili, vegetable soup, brunswick stew.

Raised on our family’s land in Sylvester, Georgia. No antibiotics, no steroids, no added hormones — ever. Processed at a USDA-inspected plant, dry aged for flavor, and vacuum sealed so it keeps in the freezer without freezer burn. Sold by the pound. Pick up here in Sylvester or we’ll ship it UPS Monday through Wednesday so your beef never sits over a weekend.