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Definition of Stew meat
1. Noun. Tough meat that needs stewing to be edible.
Lexicographical Neighbors of Stew Meat
Literary usage of Stew meat
Below you will find example usage of this term as found in modern and/or classical literature:
1. Elements of the Theory and Practice of Cookery: A Textbook of Household by Mary Emma Williams, Katharine Rolston Fisher (1913)
"Choosing stew meat. — stew meat should be selected from a cheap cut, as higher-priced
meat is better cooked in other ways; it should contain bone enough to ..."
2. Elements of the Theory and Practice of Cookery: A Textbook of Domestic by Mary Emma Williams, Katharine Rolston Fisher (1916)
"Only the best portions of stew meat should be browned ; very coarse or gristly
pieces may ... stew meat that has boiled may look tender because its fibres, ..."
3. The Home and Its Management: A Handbook in Homemaking, with Three Hundred by Mabel Hyde Kittredge (1917)
"The heavy part under the ribs is sold too for stew meat and pot roasts. The price
of this meat is from sixteen to eighteen cents a pound. ..."
4. The Home and Its Management: A Handbook in Homemaking, with Three Hundred by Mabel Hyde Kittredge (1918)
"From the neck we get good stew meat, beef for broiling and mince meat. ...
The heavy part under the ribs is sold too for stew meat and pot roasts. ..."
5. A Second Course in Homemaking: With Two Hundred Inexpensive Cooking Receipts by Mabel Hyde Kittredge (1915)
"From the neck we get good stew meat, beef for broiling and mince meat. ...
The heavy part under the ribs is sold too for stew meat and pot roasts. ..."
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