Lean stewing meat

Lean stewing meat is a type of meat that contains very little fat and is ideal for preparing stews, casseroles, and other dishes that require prolonged cooking. It generally comes from cuts such as flank, osso buco, chuck, or shoulder, which are parts of the animal with a good balance of muscle and connective tissue, perfect for slowly tenderizing and absorbing flavors during cooking.

Its origin dates back to beef, although it can also be found in pork or chicken, depending on the recipe and the region. Lean meat is valued in cooking for its tender texture and for being a rich source of high-quality protein, significant for a balanced diet low in saturated fats.

Among its main nutritional properties, its low-fat content and high protein contribution stand out, along with B-complex vitamins (such as B12 and niacin) and essential minerals like iron and zinc, which contribute to the proper functioning of the body.

In different Latin American countries, lean stewing meat may go by various names, such as stew meat, braising meat, clean meat, or simply lean beef. In some regions, it is also called pot meat or meat for stew, always referring to its primary use in slow-cooked dishes with intense flavor.