Meat
Neck
Horse neck is economical, collagen-rich meat that becomes gelatinous and shreddable after long moist heat. Bone-in pieces thicken stews; picked meat fills sandwiches and pasta sauces. Flavour is robust and slightly sweet—excellent value in horse-eating regions. Brown, cover with aromatic liquid, and braise until the meat leaves the bone. Neck bones alone make stock. Plan portions around bone weight and long cooking time.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.4 g
- Saturated Fat 5.05 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.89 g
- Polyunsaturated Fat 1.02 g
- Cholesterol 71.7 mg
- Sodium 57 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23 g
- Water 61.8 g
- Energy 203 kcal
- Water 61.8 g
- Protein 23 g
- Fat 11.4 g
- Saturated Fat 5.05 g
- Monounsaturated Fat 4.89 g
- Polyunsaturated Fat 1.02 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 36 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.24 mg
- Vitamin B5 — Pantothenic Acid 0.57 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.3 µg
- Minerals 350 mg
- Major Minerals 349 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 71.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.24 · vitamin-b5-pantothenic-acid: 0.57 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.3 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.3 ·
Minerals
Neck of Horse: composition reflects this culinary part relative to the whole ingredient.
History
Peasant kitchens braised horse neck as thrifty winter meat.
French working-class stews used horse neck when finer cuts were unaffordable.
Restaurant braising lines rediscovered horse neck for gelatin-rich plates.