Veal Neck
A cut from the calf’s neck, rich in connective tissue and fat. Long cooking makes it tender and flavorful; it is prized for stews and ground veal.
What Is Veal Neck?
Veal neck is a cut from the calf’s neck, rich in muscle and connective tissue. Because it comes from a heavily used muscle group, it is firm, flavorful, and slightly fatty.
When cooked long and low, this connective tissue turns into gelatin, tenderizing the meat and giving it a full flavor. For this reason, veal neck calls for patient, slow cooking rather than quick cooking; it is also used for ground veal.
Veal Neck Nutrition Facts
Veal neck provides about 160 kcal of energy per 100 grams, along with a high amount of protein and a moderate amount of fat; it is rich in vitamin B12, iron, and zinc. The values are approximate, based on the USDA veal neck profile.
What Are the Benefits of Veal Neck?
With its high-quality protein, iron, zinc, and vitamin B12, veal neck can be considered part of a balanced diet.
This is general information; veal neck is a food, not a medical treatment.
How to Choose Veal Neck
Good veal neck is bright red, has fine streaks of fat throughout, and smells fresh. Slightly fatty cuts give a more flavorful result when slow-cooked.
- The color should be bright red, and the smell fresh.
- Fine streaks of fat add flavor during slow cooking.
- Do not buy meat that is grayish or has an off smell.
How to Store Veal Neck
Store raw veal neck in a covered container in the coldest part of the refrigerator for 2–3 days, or freeze it for months. Keep raw meat separate from other foods, and thaw it in the refrigerator.
Using Veal Neck in the Kitchen
Veal neck is most often used in stews, boiled dishes, roasts, and pot-cooked meals; it is also used for ground meat and meatballs. The gelatin-rich liquid produced by long cooking also enriches sauces and soups.
How to Cook Veal Neck Until Tender
Cook it for a long time over low heat in liquid, in a covered pot or in the oven; continue until the connective tissue gelatinizes and the meat can be pulled apart into fibers.
Frequently Asked Questions
Why is veal neck a good choice for ground meat?
Its balance of connective tissue and fat adds juiciness and flavor to ground meat, making it a good choice for meatballs and other ground-meat dishes.
Why is veal neck tough?
It is a muscle with a lot of connective tissue, so it stays tough if cooked quickly; it needs long, low-heat cooking to become tender.
What dishes use veal neck?
It works well in stews, boiled dishes, roasts, soups, and ground-meat dishes such as meatballs, as well as other dishes cooked long and slowly.