Viande à ragoût

Diced perfectly for stew, so no extra prep time at all. It browned beautifully with the veggies and came out melt-in-your-mouth tender after a couple hours simmering.

The mix of chuck and sirloin means some pieces are melt-in-your-mouth tender while others hold their shape in the pot—my stew came out perfect after a slow simmer. I didn't have to trim a single bit of gristle, which never happens with store-bought cuts.

The pre-cut pieces are a real time-saver — I just dumped them straight into the pot with some veggies and it turned out fork-tender. The mix of chuck and sirloin gives a nice variety of textures, and the flavor is clean and rich. It's become my lazy Sunday staple.