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Neck vs Shank

Two cuts people weigh against each other at the counter — here is what actually separates them.

Side by side

NeckShank
Tenderness 42 30
Marbling 55 40
Umami 78 76
Price 28 24

Neck

Scrag · collier · 목심

Worked hard and threaded with connective tissue, so it is cheap until you give it time. Long braises turn the collagen into gravy; rushed heat leaves it stringy. In many butcheries the neck is rolled and tied for pot roasting.

90°C+Until it yields

Ask for neck fillet with the bone removed if you want even slices; bone-in is better for stock.

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Shank

Knuckle · jarret · 정강이

Lower leg packed with collagen. Hours of moist heat turn it into the sticky, spoonable meat of osso-style braises. Cheap per kilo until restaurants rediscovered it; still one of the best value cuts on the animal.

2–3 h simmerFalling off the bone

French-trimmed shanks with a clean bone handle look better and brown more evenly.

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Which one to buy

  • Better forNeck : Shank
  • BraisingAbout the same92 : 96
  • StewsAbout the same88 : 88
  • RoastingNeck55 : —
  • Slow roastingShank— : 70

Other comparisons

→Neck vs Shoulder→Neck vs Breast→Shoulder vs Rack→Shoulder vs Leg→Rack vs Loin→Rack vs Breast→Loin vs Leg→Loin vs Breast

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Rack→Loin→Leg→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

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Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.