Meat

Neck End

Neck-end shoulder is the collar-adjacent portion—marbled, cylindrical, superb for steaks, Korean boiled pork, and curing into coppa when the whole collar is taken. More intramuscular fat than centre loin. Slice into steaks and grill medium; roast whole; or cube for stew. The fat keeps slices juicy. For curing, follow tested salt formulas. Pair with fermented chilli, mustard, or vinegar to cut richness.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedCookedFreshPreparedPulledRoastedStewed

Traits

Collagen RichNeck EndPortionPrep ReadySlow Cook

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 207

Amount per 100 g

Total Fat 11.4 g
Saturated Fat 5.03 g
Trans Fat 0.2 g
Monounsaturated Fat 5.11 g
Polyunsaturated Fat 0.98 g
Cholesterol 68.3 mg
Sodium 59 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21.6 g
Water 58.6 g

Detailed nutrients

Energy 207 kcal
Water 58.6 g
Protein 21.6 g
Fat 11.4 g
- Saturated Fat 5.03 g
- Monounsaturated Fat 5.11 g
- Polyunsaturated Fat 0.98 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 37.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.72 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.57 mg
- Vitamin B5 — Pantothenic Acid 0.6 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 7.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
Minerals 395 mg
- Major Minerals 393 mg
  - Calcium 52 mg
  - Sodium 59 mg
  - Potassium 282 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 68.3 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.72 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.57 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.4 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 7.8 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·

Minerals

Sodium: 59.01 · Potassium: 282 · Calcium: 52 · Iron: 1.5 ·

Neck End of Pork: composition reflects this culinary part relative to the whole ingredient.

History

1000 BCE

Italian coppa production defined the neck-end as a premium cured muscle.

1800

Korean bossam and suvuyuk styles celebrated neck-end marbling for communal plates.

2000

Grill restaurants listed neck-end steaks as a richer alternative to loin chops.