Beef Neck / צוואר בקר

Meat No. 10
The first part behind the head. The neck is a large, muscular and relatively fatty piece with many rough tendons and a great taste.The neck has two main parts. Inner part which is the more selected part and is characterized as fattier, softer and tastier meat than the outer part of the neck which is hard and very fibrous meat. The outer part is recommended to be eaten ground. The neck is especially suitable for long cooking in small pieces, or long roasting in liquids. Also suitable as ground meat for meatballs, hamburgers, kebabs, ground meat for filling.
Not suitable for frying, short grilling, sautéing or any other short cooking.
Suitable for long slow cooking, Suitable for casserole dishes and chowder, Suitable for cooking in sauce as a whole piece. Suitable for long roasting as a whole piece. Very suitable as ground meat