Gravy Beef

Gravy beef is a cut of beef that comes from the tougher, more muscular parts of the animal, such as the shoulder or hindquarters. It is a relatively inexpensive cut that is typically used for slow cooking, such as in stews, soups, and casseroles.

Gravy beef gets its name from its use in making rich, flavorful gravies and sauces. The connective tissue in the meat breaks down during cooking, releasing collagen into the cooking liquid, which gives it a thick, rich consistency.

To prepare gravy beef, it is typically cut into cubes or left as a larger piece and then browned in a hot pan to develop a rich flavor. It is then simmered in a liquid, such as beef broth or wine, with other ingredients, such as onions, carrots, and herbs, until the meat becomes tender and the sauce becomes thick and flavorful.

Gravy beef is a relatively lean cut of meat, which means it can be tough if overcooked. It is typically cooked low and slow for several hours until it becomes tender and flavorful. Because of its versatility and affordable price, gravy beef is a popular cut for a wide variety of dishes and is an excellent choice for slow-cooking recipes that require a rich, flavorful sauce.