Stew meat is made from cuts of yak that have lots of touch connective tissue, which also means lots of flavour. The ends and edges of chuck and round are often where it comes from. Braising these cuts of meat, particularly when cut small, allows a great of flavour to develop from all that connective tissue. Once could cut up any yak roast (or steak) to make stew, but you wouldn't necessarily get the depth of flavour that you would from using meat intentionally chosen for stewing. Of course with slow cooking methods you are not restricted to just stew, but you can use these cuts for soups, pies, chili, kebabs, curries, or creamy noodle dishes. There are lots of ways to use these flavourful cubes of yak.
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