192 REVIEWS

This is the kind of cut that brings people together. I’ll cube up our lean, flavorful beef for slow-cooked stews on a cold Maine night, or marinate it for skewers when we’re grilling outside in the summer. The longer you cook it, the more tender and rich it gets — perfect for hearty soups, chili, or a classic beef stew. And when marinated and grilled as kebabs, it’s a real crowd-pleaser.