What's the difference between soup meat and stew meat? I bought a share of a cow, and was given both of these in my delivery. They both seem to be roughly the same sizes of chunks. 

Are they from different parts of the animal? Do they require different handling?
Stew meat is usually a piece of meat that is tough when cooked quickly, but becomes tender over a longer cooking period.  Examples, Beef - Brisket, Cheek, Chuck Steak; Pork - Brisket, Shoulder (aka Butt).

Soup Meat can be a flavoursome cut which is between the quick and slow cook cuts to give flavour and remain a good eating texture.  Example, Chicken - Thigh.