Beef neck is a cut of meat from the neck region of a cow, which is a muscular and well-exercised area. It is often considered a tougher cut compared to more tender parts like the rib or loin. However, when prepared correctly, beef neck can be flavourful and delicious. It’s typically used for slow cooking methods like braising, stewing, or simmering, which help break down the tough muscle fibres and render the meat tender.
Some common preparations for beef neck include:
Beef Neck Stew: Slow-cooked with vegetables and seasonings, this dish is hearty and flavourful.
Braising: The beef neck is browned and then cooked slowly in liquid, such as broth or wine, until tender.
Neck Bones: Often used in Southern cuisine to make flavourful broths or added to dishes like collard greens for richness.
The meat from beef neck can also be used to make stock or broth because of its rich, meaty flavour. It’s a great cut for anyone looking to get the most out of a cow, especially in recipes that require slow cooking to bring out the deep flavours.
