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Neck vs Shoulder

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

Side by side

NeckShoulder
Tenderness 42 48
Marbling 55 58
Umami 78 80
Price 28 36

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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Shoulder

Square-cut · épaule · 어깨

The everyday roasting joint of the sheep: enough fat and collagen to stay juicy for hours, large enough to feed a table. Bone-in holds shape; boneless rolls for even slicing. This is the cut behind most weekend lamb roast traditions.

85–90°CPull-apart soft

A thick fat cap bastes the meat as it renders — do not trim it bare before roasting.

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Which one to buy

  • Better forNeck : Shoulder
  • BraisingAbout the same92 : 85
  • StewsNeck88 : —
  • RoastingNeck55 : —
  • Slow roastingShoulder— : 94
  • BarbecueShoulder— : 70

Other comparisons

→Neck vs Shank→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.