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I believe them to have interchangeable meaning, the small difference would be the size of the meat. You are going to see more consistency in size with stewing meat and the size is typically going to be a little thicker opposed to stir fry, which is just a fancy way of saying the trimming's. In regards to the cut: "stir fry beef" could be all cuts. "Stewing ...


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They are not equivalent cuts and 'should not' be used interchangeably. Stir Fry meat is cut from the more tender cuts of beef (tri-tip, sirloin, rib-eye) and don't require much time cooking to be 'ready to eat'. Stew Beef is from less tender cuts (the Chuck or Eye of Round) which will become tender after a 'significant' time braising (cooking in liquid). ...


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Always 145 for internal tempature. Set on low or warm, should take 10 hours. Similar to smoking, low and slow makes the best meat. Not sure about comments on cooking too 160 and over, sounds like they are making leather, not meat. If you go this high MAKE sure you have very fatty meat (like brisket). Be sure to braise roast before slow cooking. As ...



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