Beef Neck - Nutrients & Benefits - Culinary Uses - Types

Nutritional properties of Beef Neck Energy :
220.00 Kcal / 100g

Category : Proteins & Meats

Group : Red Meat

Composition And Nutritional Value :Beef neck is a tougher, flavorful cut of meat from the cow's neck area. It contains a combination of lean meat and connective tissue, which results in a rich, savory flavor when cooked slowly. Beef neck is a good source of high-quality protein, providing essential amino acids for muscle repair and growth. It also offers vitamins such as B12, niacin, and riboflavin, as well as important minerals like iron, zinc, and phosphorus. Due to its connective tissue, beef neck requires slow-cooking methods to tenderize it and release its full flavor potential.

Health Benefits : Beef neck is rich in protein, which is crucial for muscle building, repair, and overall bodily functions. The iron in beef neck helps to prevent anemia by supporting healthy red blood cell production, while zinc supports immune function and wound healing. The B vitamins in beef neck aid in energy production and maintaining healthy nerve function. While beef neck is higher in fat than leaner cuts, it still provides essential nutrients and can be enjoyed as part of a balanced diet when cooked properly.

Culinary Uses : Beef neck is ideal for slow-cooking methods, such as braising, stewing, or simmering, which break down the tough fibers and connective tissue, resulting in tender, flavorful meat. It is commonly used in soups, stews, and broths, where it imparts a rich, meaty flavor to the dish. Beef neck can also be used for making bone broth, as it has a high concentration of collagen and marrow. It pairs well with hearty vegetables like carrots, potatoes, and onions, and is often seasoned with herbs and spices to enhance its depth of flavor.

Types : Beef neck is typically sold in large pieces, often with bones included, which adds flavor to dishes when slow-cooked. The meat can also be cut into smaller chunks for stews and soups, or the bones can be used for making stock or broth. Beef neck can be purchased as either boneless or bone-in, with bone-in cuts providing a richer flavor during cooking. It’s often sold as a less expensive cut, making it a great choice for those looking for affordable, flavorful beef.

Shopping And Storage Tips : When purchasing beef neck, look for cuts with a good amount of marbling and connective tissue, as this will help create a rich, flavorful dish when cooked slowly. Fresh beef neck should be firm to the touch and have a deep red color. It should be stored in the refrigerator at a temperature of 40°F (4°C) or below and used within 3 to 5 days. For longer storage, beef neck can be frozen for up to 6 months. When cooking, it is best to use low and slow heat to break down the tough fibers and achieve maximum tenderness.