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Stews & Braises: The Best Meat Cuts for Ultimate Flavor

Post by Jaz Konig

Apr 02 2025

There’s something deeply satisfying about a slow-cooked stew or a hearty braise. Whether it's bubbling away on the stovetop or gently roasting in the oven, these meals warm the belly and the soul. But let’s get one thing straight: not all meat cuts are created equal when it comes to low-and-slow cooking.

Some turn tough and dry, while others become fork-tender and flavour-packed. Knowing which cuts shine in stews and braises makes all the difference.

At Carnivore Society, we reckon every dish deserves the best. So here’s our guide to the best meat cuts for stews and braises, along with tips to bring out the ultimate flavour. Pull on your apron, fire up that Dutch oven, and let’s get stuck in.

Why Some Cuts Work Better Than Others

Slow cooking isn’t just about being patient. It’s about working with the natural structure of the meat. Understanding meat cuts is also essential. The best cuts for stews and braises come from well-exercised muscles, which are rich in connective tissue and fat.

When cooked slowly, the collagen in these tissues breaks down into gelatin, giving your dish that luscious, silky texture. Lean cuts, like eye fillet, are too delicate and can turn stringy or dry. But tougher cuts with more sinew and marbling? That’s where the magic happens. Let’s run through our top picks.

1. Brisket

Perfect for low and slow cooking with rich flavour

Brisket comes from the lower chest and is one of the most flavourful cuts you can get your hands on. It’s tough as nails when raw, but with a few hours of low and slow cooking, it transforms into a mouth-watering marvel.

This cut is a go-to for dishes that need depth and richness, such as braised brisket, Jewish-style pot roast, or a big batch of smoky beef chilli. It soaks up marinades and braising liquids beautifully, giving you a dish that's full of character.

To serve it up right, always slice against the grain once cooked. This trick ensures each bite is as tender as it gets, making your slow-cooked efforts truly worth it.

2. Short Ribs

Deep, beefy taste that shines in slow braises

Short ribs are a crowd favourite for good reason. These meaty bones come loaded with connective tissue, fat, and rich beefy flavour. When given enough time to cook low and slow, they transform into succulent, fall-apart beef that’s incredibly satisfying.

Whether you’re making Korean galbi-jjim, red wine braised ribs, or barbecue-style beef ribs, short ribs are a standout choice. For maximum flavour, always sear the ribs until well browned before braising, then deglaze the pan with wine or stock to capture all the tasty bits stuck to the bottom. Ribs are a crowd favourite.

These meaty bones are loaded with connective tissue, fat, and flavour. Give them time, and they’ll reward you with tender beef that pulls apart with a fork.

3. Chuck (Blade) Steak

Chuck steak is a superstar in the stew world. Cut from the shoulder, it’s got everything you want for slow cooking: deep flavour, plenty of marbling, and loads of connective tissue.

It works brilliantly in dishes like classic beef stew, ragu, or slow-cooked beef curry. For the best results, brown it well before simmering. That initial sear helps develop a rich, caramelised base that adds depth to your dish.

4. Osso Buco (Beef Shank)

Gelatin-rich cut that turns silky when slow-cooked

Osso buco, which translates to "bone with a hole," is cut from the leg and includes a portion of marrow bone. As it cooks, the marrow melts into the dish, enriching the flavour and creating a deep, silky texture that’s perfect for slow-cooked meals.

It works wonderfully in Italian-style osso buco, beef bourguignon, or a rich red wine braise. For best results, always leave the bone in – the marrow is liquid gold and adds an unbeatable depth to your dish.

5. Gravy Beef (Shin)

Also called gravy beef or beef shin, this cut is cheap and cheerful. Don’t be fooled by its humble reputation. It’s rich in flavour and becomes silky soft with time, making it ideal for hearty beef and vegetable stews, traditional Irish stew, or any kind of slow-cooked soup.

To get the best out of it, cut the beef into large chunks and let it simmer gently for a few hours. This one’s all about patience, but it pays off in flavour and texture.

6. Oxtail

Delivers bold flavour and tender meat in stews

Oxtail might sound a bit old school, but it’s making a big comeback. With a unique texture and bone-rich flavour, it’s one of the best cuts for broth-based dishes like oxtail stew, Jamaican oxtail, or slow-cooked soups.

The bones provide depth, while the meat becomes incredibly tender with time. As it simmers, you’ll want to skim the fat from the surface to keep things balanced. The richness is intense, so complement it with herbs, root veggies, and a good splash of acidity to round out the flavours.

Might sound a bit old school, but it’s making a big comeback. With a unique texture and bone-rich flavour, it’s one of the best cuts for broth-based dishes.

7. Beef Cheeks

Beef cheeks are often overlooked, but those in the know swear by them. This cut comes from the face of the animal and is packed with connective tissue, making it ideal for long, slow cooking. Given enough time, beef cheeks transform into something incredibly tender and luxurious.

They’re perfect for red wine-braised cheeks, slow-cooked tacos, or a rich cheek ragu. For extra depth of flavour, marinate them overnight and pair with bold ingredients like garlic, rosemary, and red wine. The result is pure comfort food with a gourmet edge.

How to Get the Best Flavour from Stews & Braises

Tips to lock in flavour and tenderness every time

You've picked the perfect cut, but now what? This is where the real magic happens. With a few clever techniques and some slow-cooked love, you can turn a humble pot of meat into something truly unforgettable.

1. Don’t Skip the Sear

Browning the meat first builds layers of flavour. Those little brown bits stuck to the bottom of the pot? That’s flavour gold. Deglaze with stock, wine, or beer to lift them into your dish.

2. Low and Slow is the Way to Go

Keep your heat gentle. Whether it’s on the stove or in the oven, low and slow cooking breaks down collagen without drying the meat.

3. Use the Right Liquid

You don’t need to drown the meat. Just enough liquid to cover two-thirds is ideal. Choose beef stock, red wine, beer, or even coconut milk depending on your dish.

4. Aromatics are Everything

Onion, garlic, celery, carrots, herbs – these build the base of flavour. Don’t forget a bay leaf or sprig of thyme.

5. Rest and Reheat

Stews and braises often taste better the next day. Let them cool and reheat gently. The flavours deepen overnight, making leftovers something to look forward to.

Bringing It All Together

At Carnivore Society, we’re proud to offer premium Aussie beef that’s perfect for stews and braises. Whether you're dishing up a rustic ragu or a rich red wine pot roast, these cuts have got your back.

So next time you fire up the slow cooker or cast iron pot, skip the guesswork. Grab the right cut, take your time, and let the flavour do the talking.