Meat

Best End

Best end of neck is the rib section of the neck/rack area in traditional British cutting—tender enough for roasting as a short rack or cutting into cutlets. Confusingly named; it is a premium zone, not a thrift scrap. Roast as a small rack or separate into chops. Season with hard herbs and garlic. Best end rewards careful pink cooking. Clarify with your butcher if “best end” means rack in your market—regional language varies.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedCookedFreshGrilledPreparedRoasted

Traits

Best EndButcher CutPortionPrep ReadyVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 200

Amount per 100 g

Total Fat 12.5 g
Saturated Fat 4.9 g
Trans Fat 0.2 g
Monounsaturated Fat 5.18 g
Polyunsaturated Fat 1 g
Cholesterol 69.3 mg
Sodium 60.7 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22.1 g
Water 63 g

Detailed nutrients

Energy 200 kcal
Water 63 g
Protein 22.1 g
Fat 12.5 g
- Saturated Fat 4.9 g
- Monounsaturated Fat 5.18 g
- Polyunsaturated Fat 1 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 35.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.08 mg
- Vitamin B5 — Pantothenic Acid 0.55 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 7.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 1.3 µg
Minerals 410 mg
- Major Minerals 409 mg
  - Calcium 59 mg
  - Sodium 60.7 mg
  - Potassium 289 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 69.3 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: 5.08 · vitamin-b5-pantothenic-acid: 0.55 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 7.1 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 1.3 ·

Minerals

Sodium: 60.72 · Potassium: 289 · Calcium: 59 · Iron: 1.5 ·

Best End of Lamb: composition reflects this culinary part relative to the whole ingredient.

History

1000 BCE

British wholesale cutting charts defined best end as a prime roasting joint.

1800

Victorian cookbooks treated best end of neck as suitable for company dinners.

2000

Traditional butchers still sell best end to customers who know the old names.