HOME > Chowhound > Home Cooking >
Brewing beer, curing meat, or making cheese?
TELL US

Beef neck roast?

eight_inch_pestle Sep 2, 2012 03:46 PM

Can anyone provide any info? Was at my butcher's yesterday and saw it. A long boneless, tied cylinder. Didn't recognize any of my usual guys behind the counter and it was closing time so I left everyone alone to do their thing. Curious, especially because it was awfully affordable at $8.99/lb. I'm assuming it would at least be good for grinding and simmering, and maybe for chunking and stewing, braising or tossing in a pot pie. Thanks, as always, in advance...

  1. chefj Sep 2, 2012 04:02 PM

    It is best for braising. Much like chuck roasts would be used or short ribs depending on how your butcher cut it.

    1. m
      murphlaw152 Sep 2, 2012 07:15 PM

      If you're familiar with oxtail, it's very similar to that but maybe a little less fatty. It's actually great in a slow cooker but you could certainly simmer it. Beef neck tacos are excellent.

      1 Reply
      1. re: murphlaw152
        eight_inch_pestle Sep 3, 2012 03:17 PM

        Thanks to you both. Very familiar with oxtail, and tacos sound like a great application, as does a simple braise as a way to start understanding this cut. Thanks again.

      2. Delucacheesemonger Sep 3, 2012 03:48 PM

        Lamb neck is one of my favorite cuts, Boston butt is pork neck and great as well. Cook same way, long braising or as long smoking BBQ. You will love it.

        Show Hidden Posts