What cuts come from the neck area of the beef?

The neck of beef is often ignored. The neck contains many vertebrates, making it difficult to cut.

The best uses of neck meat are stew, pot roast, and ground beef. This is due to the excessive bones and tissues; it is also used in ground beef. The lower neck meat, near the chuck, is also used for steaks.  The most common cuts from the neck are neck steaks, medallion steaks, neck roasts, soup bones, and ground beef. 

This part of the beef is tough and not so tender. The cow uses its neck to hold its big head up and for constant motions while eating and moving, so the muscles in this area are well-worked and tough.  Although, the medallion steaks come from the front of the esophagus causing these steaks to be very tender. 

The best way to cook neck bones or neck cuts.

Stewing in a pot of water or simmering in water. Braising is also a common use. Braising the cow neck meat will soften the connective tissues in the meat and make the cow neck more tender. The neck can be cooked in temperatures around or under 212 degrees Fahrenheit for best results. People cook pieces of the neck that are separated from the bone but also cook the neck bone as well in some cases.

The chuck or the clod cut is the meat cut right next to the neck, but it comprises the lower neck muscles and mostly the shoulder of the cow. It is the portion of meat above the cow’s front legs and above the brisket section. Which is also the cut above the legs. It sits next to the brisket, ribs, and neck. The chuck is used as is but is often mixed with other cuts to make ground beef, for example.

Next we will move onto the chuck cuts. Stay tuned!