Beef neck (chuck neck)

A cut from the neck of the steer's carcass with dark red meat, a large grain and connective tissue, for long braising for goulash, stew, azu, borscht and a rich stock.

Beef neck (chuck neck) is a cut from the neck part of the steer's carcass with dark red meat, a large grain, plenty of connective tissue and fat veins, aromatic and rich in taste but tough with quick cooking. It is long-braised and slow-cooked until tender for goulash, stew, azu, borscht and gravies, boiled for a rich stock, made into pulled beef and used in mince for cutlets and sausages.

Recipes with this ingredient

Beef neck with oregano and basilRussian cuisine | Main courses

Beef neck with oregano and basil is a dish that embodies the richness of Russian cuisine. Tender, juicy beef infused with the aromas of oregano and basil gains depth of flavor from curry and red pepper. Adyghe salt highlights the natural sweetness of the meat, creating a harmony of spices. Marinated in spices, the meat is baked to perfect tenderness while retaining its juiciness in foil. This dish is perfect for a cozy family dinner or a festive feast. Serving with greens and salad leaves adds freshness and contrast in textures. Beef neck prepared this way becomes a true gastronomic delight, revealing the traditions and love for rich flavors of Russian cuisine.

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