A Guide to Buying Cooking and Storing Beef Neck
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Australian Butchers Guild | 2013-09-11 03:38:26 |  559,760 Views |
Beef chuck
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Beef chuck is a large primal cut that used to be a hodgepodge of tough connective tissue bone and meat some of which was used for roasting and the rest went into the grinder. Today however this primal hodgepodge has produced a number of sub-primal cuts that are gaining a grateful following among avid carnivores and chefs. If you love meat you might enjoy discovering these cuts too.
Beef used to be sold by the meat purveyor as a large prime cut known as a square neck which included the upper ribs shoulder and neck. Typically about half of the beef was made into roasts and the rest was ground for hamburgers or sold as stew meat. Today butchers and chefs have many more options for ordering and preparing beef neck. And many home cooks are beginning to explore these subprimal cuts as well.
