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.
Profile
Tenderness42
Marbling55
Umami78
Price28
Pairs with
Braising92
Stews88
Roasting55
Recommended cooking
90°C+Until it yields
Done when a fork twists the meat apart. Temperature alone understates how long the collagen needs.
How to pick it
Ask for neck fillet with the bone removed if you want even slices; bone-in is better for stock.
Signature dishes
Grading & naming
Usually ungraded table meat — buy on colour and smell, not a stamp.
Nutrition · Per 100 g raw edible portion
232kcalCalories
17.5gProtein
17.5gFat
7.5gSaturated fat
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Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.