Beef for Kabobs

$18.99
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Description

A lot of farms and butcher shops sell beef for kabobs and beef for stew meat from the same source. We think that's Chewbacca. Stew meat is tough muscle meant for hours of low heat — braising breaks down the connective tissue and makes it tender. Put it on a hot grill for eight minutes on a skewer and you will be chewing for the rest of the evening.

One full pound packs

Ours is cut from London broil or sirloin — lean, tender beef with no connective tissue to work through — trimmed and cut to approximately 2-inch cubes. It goes on the skewer, it comes off the grill, and it eats the way kabob meat is supposed to eat. Thread it with peppers, onions, and mushrooms, season simply, grill over high heat, and pull it at medium rare. That is the whole recipe.

If you are building a full grill spread, our chicken wings and pork sausages make natural additions to the same cookout. If a guest needs chicken kabobs, our boneless skin-on thighs make a far better kabob than boneless skinless breast — the fat bastes the meat on the skewer and keeps it from drying out.

Grass-fed beef for kabobs on an end-grain butcher block with flake salt, cracked pepper, and chimichurri — Wishbone Heritage Farms, Saint George, SC
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Beef for Kabobs

$18.99

A lot of farms and butcher shops sell beef for kabobs and beef for stew meat from the same source. We think that's Chewbacca. Stew meat is tough muscle meant for hours of low heat — braising breaks down the connective tissue and makes it tender. Put it on a hot grill for eight minutes on a skewer and you will be chewing for the rest of the evening.

One full pound packs

Ours is cut from London broil or sirloin — lean, tender beef with no connective tissue to work through — trimmed and cut to approximately 2-inch cubes. It goes on the skewer, it comes off the grill, and it eats the way kabob meat is supposed to eat. Thread it with peppers, onions, and mushrooms, season simply, grill over high heat, and pull it at medium rare. That is the whole recipe.

If you are building a full grill spread, our chicken wings and pork sausages make natural additions to the same cookout. If a guest needs chicken kabobs, our boneless skin-on thighs make a far better kabob than boneless skinless breast — the fat bastes the meat on the skewer and keeps it from drying out.

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