Resources / Cuts & shop products
Planning venison stew meat
Ask about stew-meat preparation and packaging, and use safe cooling and reheating practices for soups and stews.
Reviewed October 6, 2026
Call (615) 604-3887Ask before allocating meat
Stew-meat availability has not been confirmed for this website. Ask whether Country Boy Trades can prepare it, how it is portioned, and how that choice affects the rest of your order.
Explain the package size you would find useful. If you want some meat for stew and some for ground meat, agree on the request before processing. Exact yield depends on the animal and the agreed order; this site does not promise pounds.
Keep preparation clean
Penn State Extension advises avoiding contamination throughout handling and processing and washing hands, knives, and cutting boards. Keep raw-meat utensils and juices away from food that will not receive further cooking.
Follow the linked extension guidance for soups, stews, and casseroles: verify an internal temperature of 165°F with a food thermometer.
Source: Penn State Extension: Proper Care and Handling of Venison from Field to Table
Cool a big pot in smaller portions
USDA warns that a large pot cools slowly. Divide cooked stew into shallow containers and refrigerate within two hours, or within one hour if the surrounding temperature is above 90°F.
Refrigerated leftovers should generally be used within three to four days or frozen. Reheat to 165°F.
Checklist
- Ask whether stew preparation is available.
- Agree on quantities and package sizes.
- Prevent contact between raw juices and ready-to-eat food.
- Cool and reheat stew using USDA guidance.