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Neck

  • Tip Great as a replacement for oxtail, or any other stewing meats.
  • Provenance California
  • Culinary Advice We’d love to chat more about how to cook or prepare your produce come visit or call us!
Description

You'll find some of the most well marbled meat on the animal’s neck. Lots of bone, and high amounts of connective tissue make this a great cut for stewing or braising. Simmered, the meat is tender and just a little fatty. This is one of the most underutilized, inexpensive cuts on the animal.

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