8 Cuts for Winter Soups, Stews and Slow-Cooked Meats

Beef dish topped with white rice

Few things are better, when the winter is at its coldest, than the cozy, comfourting feeling that comes from a warm dish. Invite your guests back again and again during the frigid months with these soups, stews and slow-cooked meats that highlight everything from flavours to textures to all-around goodness.

Raw Clod Heart

Chuck Pot Roast

Rich, flavourful, and worth the wait. Try it pulled for spicy barbacoa tacos with chipotle chilis.

Raw Top blade

Cross Rib Roast

A savoury cut with a tender finish. Ideal in a traditional beef pot roast with carrots and potatoes.

Sterling Silver Premium Meats Clod Roast Cut

Chuck Arm Roast

Rich, beefy and perfect for slow cooking. Our menu recommendation: a harissa-spiced, beef and sweet potato chili.

Raw Top blade

Top Blade

Location of the second-most tender muscle. For this one, go for the brown-ale-simmered Belgian beef stew.

Raw whole brisket

Beef Brisket

The fat on this cut keeps every bite juicy. Nothing better than traditional barbecue, or shredded in French dip sandwiches.

Sterling Silver Scotch Tender Beef Cut

Chuck Tender Roast

A lean cut that tenderizes well when slow-cooked. Give it a little spice as a part of a Cajun beef jambalaya.

Sterling Silver Chuck Short Ribs

Short Ribs

Tender meat that literally falls off the bone. Flavour it with an Asian twist using a sweet and savoury Korean barbecue marinade.

Raw Eye of Round

Chuck Eye Roast

Easy to prep with loads of beef flavour. Give it the center plate treatment it deserves as a beef roast with balsamic sauce.

Raw Beef Photo Credit: Beef. It’s What’s for Dinner.

You May Also Like