Overview
The Neck is a well-muscled cut known for its rich beef flavour and high proportion of connective tissue. While naturally leaner with a firmer texture, it becomes exceptionally tender when slow cooked, making it an excellent choice for hearty stews and braised dishes. It can also be thinly sliced for barbecue or hot pot, or minced for burgers, meatballs, and cutlets, offering outstanding flavour across a variety of cooking styles.
Culinary Applications
- Barbecue / Yakiniku
- Stew
- Mince
- Cutlets
- Poached Beef Slices in Hot Oil (Shuizhu Niurou)
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