Boneless beef chunks typically refer to cuts of beef that have been trimmed of bones and are typically used in stews, braises, stir-fries, or slow-cooked dishes. These chunks can come from various parts of the cow, but the most common sources for boneless beef chunks include:
Chuck: A well-marbled, flavourful cut often used for slow cooking, braising, or stews.
Round: Leaner than chuck, this cut is great for stir-fries, kebabs, or quick-cooking methods.
Brisket: Though it's typically larger, you can get boneless brisket chunks, ideal for slow roasting or braising.
Flank: A lean cut with a bit of a chew, great for quick cooking like grilling or stir-frying.
