Beef Neck

Beef Neck – Rich, Economical, and Perfect for Slow Cooking

Beef neck is a flavourful cut sourced from the forequarter, specifically the neck region of the animal. Due to its high collagen content and connective tissue, it benefits from slow cooking methods to bring out its tenderness—making it perfect for hearty, comforting dishes.

Key Features:

• Cut Variations: Available bone-in or boneless, beef neck can be portioned into steaks or diced for a variety of uses.

• Cooking Methods: Best suited for braising, stewing, or slow roasting. These methods break down connective tissue to produce tender, succulent meat.

• Flavour Profile: Offers a deep, beefy richness that intensifies when cooked on the bone, with marrow enhancing the flavour of sauces and broths.

• Nutritional Value: Naturally high in protein and collagen—ideal for nutrient-dense, wholesome meals.

Culinary Applications:

• Stews and Braises: Ideal for slow-cooked dishes like beef bourguignon, goulash, and casseroles.

• Soups and Broths: Excellent for making rich, gelatinous stock that forms the base of hearty soups and sauces.

• Global Cuisines: Popular in various international dishes, including birria, Asian-style slow braised beef, and traditional British fare.

Beef neck is a cost-effective cut with excellent depth of flavour—perfect for trade customers looking to offer value without compromising on taste.