Meat
Neck
Beef chuck neck is the neck end of the chuck—heavily worked muscle with abundant collagen, ideal for long stews, mince, and stock-friendly bone-in pieces. Flavour is deep; texture becomes shreddable after moist heat. Not a steak cut. Cube and braise, grind, or simmer bone-in for gravy. Brown thoroughly for depth. Excellent in chilli, ragù, and pot-au-feu style pots. Economical and full of character.
Track this ingredient
Unit
Characteristics
Preparations
BraisedMincedStewedStock
Traits
Collagen RichDeep FlavourEconomicalNeck ChuckThriftyTough Until Tender
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
Utility
Commercial
Standard
Select
Choice
Prime
History
FR
French pot-au-feu traditions used neck among mixed boiling cuts.
US
American stews and hamburger grind drew heavily on chuck neck trim.
Chefs braised chuck neck for gelatin-rich restaurant stews.