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Stewing Steak

Stewing Steak covers many different cuts of beef, that are perfectly suited to being cooked 'low and slow' at low temperatures, for long periods of time. The most common cuts of beef that are classed as stewing steak, or suitable for stewing include the chuck, skirt, leg and flank - these are all muscly areas of a cow, and as such - need to be cooked for long periods of time.
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