Beef for Kabobs

$18.99
Shipping calculated at checkout.

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.

Pickup & Delivery for Beef for Kabobs — Charleston, Mount Pleasant, Johns Island, Summerville, & Surrounding Areas

Beef for Kabobs is available for pickup on Thursdays in Summerville, Park Circle, Mount Pleasant, and downtown Charleston, and on Saturdays in Summerville and at the Sea Island Farmers Market on Johns Island. Order by Wednesday 10 PM for Thursday, Friday 6 PM for Saturday.

Pick up at the farm in Saint George Thursday through Saturday, or by appointment if you need something different.

Beef for Kabobs is available for free local home delivery across the Charleston area on orders over $150 — downtown Charleston, West Ashley, James Island, Johns Island, North Charleston, Park Circle, Hanahan, Daniel Island, Mount Pleasant, Goose Creek, Ladson, Summerville, Ridgeville, and St. George. $20 flat under $150. Farmer David delivers personally twice per month, typically on Sundays.

Outside the area? We ship frozen via FedEx Ground to 21 states and Washington, DC. $250 minimum, $49.75 flat rate. If you are near a pickup location or inside the delivery area, that is the better option — fresher product and no shipping cost.

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

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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