Meat
Neck
Beef neck bones are vertebrae and surrounding tissue from the neck—meaty soup bones that enrich stews and Southern-style pots as much as they build stock. Residual meat between the bones shreds after long cooking; collagen thickens the liquid. Simmer with aromatics for broth, or braise as a thrifty main with greens and beans. Season assertively. Pick the meat once tender. Excellent for pho bones mixed with other cuts and for Italian-style Sunday gravy.
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History
American Southern kitchens valued beef neck bones for thrifty, flavourful pots.
Italian immigrant cooks used neck bones to body tomato sauces.
Nose-to-tail cooking brought neck bones back to restaurant stock and stew menus.