Veal Neck
A cut from the neck of beef, rich in connective tissue and fat. Becomes tender and flavorful with long cooking; prized for stews and ground meat.
What Is Beef Neck?
Beef neck is a muscular cut rich in connective tissue, taken from the neck region of the cow. Coming from a heavily worked muscle group, it is firm, flavorful, and mildly fatty.
This connective tissue turns into gelatin when cooked long and low, tenderizing the meat and giving it a rich flavor. This is why neck is a cut that calls for patient rather than quick cooking; it is also preferred for ground meat.
Nutritional Values of Beef Neck
Beef neck contains approximately 160 kcal of energy, high protein, and a moderate level of fat per 100 grams; it is rich in vitamin B12, iron, and zinc. Values are given approximately from the USDA beef neck profile.
What Are the Benefits of Beef Neck?
With its high-quality protein, iron, zinc, and B12 content, beef neck can be considered part of a balanced diet.
This information is general; beef neck is a food, not a substitute for medical treatment.
How to Choose Beef Neck
Good beef neck is meat that is vivid red in color, with fine fat veins running through it and a clean scent. Mildly fatty specimens give a more flavorful result in slow cooking.
- Color should be vivid red, scent clean
- Fine fat veins add flavor in slow cooking
- Grayed or foul-smelling meat should not be bought
How to Store Beef Neck
Raw beef neck is stored in the coldest part of the refrigerator in a covered container for 2–3 days, or in the freezer for months. Raw meat should be kept separate from other foods, and thawing should be done in the refrigerator.
Using Beef Neck in the Kitchen
Beef neck is used most often in stews, braises, pot roasts, and casserole dishes; also as ground meat and for meatballs. The gelatinous liquid obtained from long cooking also enriches sauces and soups.
How Is Beef Neck Cooked Tender?
It is cooked in liquid over low heat for a long time in a covered pot or oven, until the connective tissue turns to gelatin and the meat reaches a consistency that pulls apart easily.
Frequently Asked Questions
Why is beef neck preferred for ground meat?
Its balance of connective tissue and fat adds juiciness and flavor to ground meat, making it preferred for meatballs and ground-meat dishes.
Why does beef neck become tough?
Being a muscle rich in connective tissue, it stays tough if cooked quickly; it needs long, low-heat cooking to become tender.
Which dishes is beef neck used in?
It gives good results as stew meat, in braises, pot roasts, soup meat, and as ground meat for meatballs; in all long, slow-cooked meat dishes.