Comes from:
The neck of grass fed steer.
Best cooking method:
Neck bones are meatier than bones you would use for stock or broth, and are often used to make a kind of a meaty gravy applying a slow simmering process. Neck bones and greens with rice is a common Southern preparation.
Tips:
Sauté neck bones for extra flavor before simmering.
Similar cuts:
Lamb neck bones, chicken neck bones.
Ordering instructions:
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.
