NECK

Overview of NECK

Neck is taken from the heavily muscled portion of the neck and is characterized by a lean, coarse texture and a firm structure. With a high proportion of muscle tissue and minimal fat, it delivers a strong, beef-forward flavor.

Because of its toughness, neck meat is particularly well suited for stewing and slow-cooked preparations, where extended cooking allows the muscle fibers to break down and release deep, savory umami. The result is a rich and satisfying meat texture that enhances hearty dishes.

Neck can be used on its own for stews and braises, or combined with other cuts for barbecue applications and sliced preparations for slow cooking. Its robustness and versatility make it a practical choice for kitchens seeking intensity of flavor and structure rather than tenderness alone.

RETAIL CUT