Neck

About This Cut

Beef neck is a tough, heavily worked cut from — as the name suggests — the neck of the cow. It's loaded with collagen and connective tissue, which means it demands long, slow cooking. The payoff is extraordinary: after hours of braising, the meat becomes fall-apart tender and releases its collagen into the cooking liquid, creating a naturally thick, gelatinous, deeply flavored broth or sauce.

Commonly Used In

• Slow-braised beef neck with root vegetables
• Hearty beef and barley soups
• Caribbean and African stewed beef dishes
• Rich meat sauces and ragus

Fun Facts

• Neck bones are highly sought after for making rich, gelatinous beef stock
• Often overlooked in favor of chuck, but many chefs consider it even more flavorful
• Popular in Caribbean, African, and Eastern European cuisines
• The high collagen content means the cooking liquid naturally thickens without added starch

Best Cooking Methods

• Braising
• Slow cooker
• Simmering for stock