Beef cut: where it is, price, recipes
Neck
A hard-working support muscle laced with collagen. It is stew meat in the strictest sense: pot-au-feu, bourguignon, daube. Never grill it; time is the only technique that works.
- Stewed
- Braised
- Boiled
$6/ lb
- In French
- Collier
- US side
- Chuck
- Where it sits
- Neck. The neck carries the head all day long: deep flavor, plenty of collagen, a stew that holds together.
- Tenderness
- 1/5
- Flavor
- 4/5
- Marbling
- 3/5
- Price
- $6 / lb ·
- Actual size
- ~35 cm
Compared with its neighbors
Compared with Beef cheek, Neck is milder (4/5 vs 5/5), more marbled (3/5 vs 2/5) and costs $2 a pound less.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Neck | 1/5 | 4/5 | 3/5 | $6 / lb | Stewed, Braised, Boiled |
| Beef cheek | 1/5 | 5/5 | 2/5 | $8 / lb | Braised, Stewed |
