When I want to make beef stew, or braise for other purposes, I buy beef chuck roast at my market. After I break it down and carefully remove all tendons (silver), grissle and fat. I lose aprox 18% of the meat. With todays prices, I was wondering what, if anything, that "wastage" could be used for. Would it be worth my time to make a beef stock with it, or would I end up mostly with fat ?
Thanks you in advance.
Thanks you in advance.
Last edited by a moderator: