One pound of beef, two completely different dinners. That's the appeal of stew and kabob meat, and at Frank's Butcher Shop it arrives in a single package.
Frank's Beef Stew Meat is $10.01 for 1 lb of smaller cubes that are a go-to for slow cooking or braising. What makes Frank's version different is the size of the cut: the cubes are cut large enough to toss on the grill for kabobs. Simmer them, and you get a rich stew. Skewer them and you get a fast grill night.
What Is Beef Stew and Kabob Meat?
Stew meat is beef cut into cubes so it cooks evenly in liquid and finishes tender. Kabob meat is the same idea, cut a little larger so the pieces stay on a skewer over direct heat.
Frank's cuts one size that handles both jobs. The trimming and cubing are already done, so there's nothing to prep between the package and the pot. And like all of Frank's beef, it comes from local Wyoming ranches, born, raised, and processed in the state, then dry-aged for at least 14 days before the butchers carve into it.
Why One Package Handles Both Jobs
The difference between stew meat and kabob meat usually comes down to size. Smaller cubes suit a long, gentle simmer, where time does the work of softening the meat. Larger cubes hold their shape over direct heat and are easier to thread onto a skewer.
Frank's cuts its cubes large enough to cover both, so you can buy the package first and decide how to cook it later. Frank's own BBQ guide to grilling cuts together makes a similar point about sirloin, noting that it adapts well to kabob skewers alongside steak nights and burgers.
Cooking Tips Straight From Frank's Butchers
Frank's gives two clear tips for this cut, and both are worth following.
Sauté the meat in the pan before you add the rest of your ingredients. That early browning builds the flavor base the whole dish sits on.
Then deglaze the pan or pot after sautéing. Frank's calls this the step that adds an element to your stew no store-bought product can replicate, because the browned bits left behind carry real flavor and a splash of liquid lifts them straight back into the dish.
For kabobs, the shop's grilling advice applies: pat the beef dry before seasoning so it browns properly, then use coarse salt as a base with cracked pepper on top. Frank's shops also carry seasonings if you want to go further, and the staff can point you in the right direction.
How to Make a Beef Stew, Step by Step
Step 1: Brown the cubes - Heat your pan, add the stew meat, and let it sauté until the outsides are browned. Give the pieces space so they sear instead of steaming.
Step 2: Deglaze the pan - Add a splash of liquid and scrape up everything stuck to the bottom. This is the tip Frank's leads with for this cut, and it's the difference between a flat stew and a rich one.
Step 3: Add your vegetables and liquid - Choose vegetables that hold up to a long cook time, then add enough liquid to cover.
Step 4: Simmer low and slow - Keep the heat gentle. A slow simmer softens the cubes gradually, while a hard boil tightens them.
Step 5: Test with a fork - The stew is ready when the beef gives easily under a fork. If it still feels firm, it needs more time rather than more heat.
How to Grill Beef Kabobs
Step 1: Thread the skewers. Alternate the cubes with vegetables if you like, leaving a little space between pieces so heat reaches all four sides.
Step 2: Season simply. Dry the surface, then salt and pepper generously.
Step 3: Grill over direct heat. Turn the skewers so every side browns evenly. Frank's cuts these cubes large enough for the grill, so they're easy to work with on a skewer.
Step 4: Rest before serving. Give the skewers a few minutes off the heat so the juices settle back into the meat.
Best Cuts to Cook Alongside It
Stew meat can carry a pot on its own, but Frank's has several cuts built for the same slow, gentle cooking.
Beef Boneless Chuck Roast ($45.93) is 3 to 4 lbs, and Frank's describes it as naturally tender and full of beef flavor. It's a great cut for roasting, or simmer it in a crock pot for a hassle-free dinner. Frank's notes it's high in fat content, so cook it low and slow to render that fat into flavor. Add it to a pot of stew meat, and you get both cubes and pull-apart chunks.
Beef Short Ribs (Boneless) ($24.76) are great for braising and add a depth of flavor to stews, and they're versatile enough to shred for sandwiches afterward. Frank's likes the short rib section cooked low and slow in a crock pot, with one practical tip: cut in between the ribs so the entire piece fits in your crock.
Beef Oxtail ($7.85) is cut from the tail and adds deep, rich flavor to stock and stews. Slow cook it until the meat falls off the bone, and its natural properties help thicken the broth as it simmers. Frank's guide to slow-cooked oxtail walks through the method and explains why patience is the whole trick with this cut.
Beef Marrow Bone (1.25") ($20.28) is full of nutrition and cut into small sections that are ideal for bone broth or for adding flavor to any soup or stew. Frank's says these are best roasted in the oven first, then moved to a pot to make broth.
Beef Stew and Kabob Meat FAQ
Is stew meat the same as kabob meat? At Frank's, yes. One package of Beef Stew Meat is cut large enough to use either way.
How much comes in a package? One pound of smaller cubes, priced at $10.01.
Can I really grill Frank's stew meat? Yes. The cubes are cut large enough to toss on the grill for kabobs, which is what makes the package work twice.
What's the best way to start a stew? Sauté the meat in the pan first, then deglaze the pan or pot before you add the rest of your ingredients.
Why is my stew meat still tough? It usually needs more time, not more heat. A gentle simmer softens the cubes; a hard boil works against them.
Which cuts pair well with it? Boneless chuck roast, boneless short ribs, oxtail and marrow bones all suit slow cooking, braising or building a richer broth.
How do I get it? Order online, or pick it up at Hudson, usually ready in 2 to 4 days.
One Package, Two Dinners
Beef stew and kabob meat are some of the most flexible things you can keep on hand. Slow cook it and you get a tender, rich stew. Skewer it, and dinner is off the grill in minutes. Either way, the butcher has already handled the trimming and the cubing for you.
If stew nights and kabob nights come around often at your house, buying in bulk makes sense. Frank's Quarter Beef Bundle includes four packages of stew meat and three chuck roasts, along with steaks, patties, and 30 lbs of ground beef, all flash-frozen and vacuum-sealed so the cuts for both dinners are ready in the freezer whenever you want them.