Chuck steak

Cattle neck, comb, neck or neck piece is the meat of the cow that carries the head. It is highly patchy and has a comparatively high proportion of fat ( about six to eight percent) and connective and supporting tissue. Cattle neck is mainly used as soup or meat for stews such as goulash, there are largely converted by slow cooking or braising connective tissue and tendons in gelatin. For roasting he hardly suitable.

The piece from bovine neck and the subsequent failure rib, the foremost part of, is called the tongue piece.

Cattle neck | cross rib | brisket | false rib | prime rib | roast beef | fillet | flank | belly flaps | Bug | Covers | Schliem | hip | Hesse

• Beef