AtlasMas

The scrag end is the muscle in the front lower part of a cow’s neck. This firm, elongated, collagen-marbled cut of meat is popular for its full and meaty flavour. It is ideal for slow cooking, braising, making strong broths or ground-meat blends. Thanks to its coarse, strained muscle fibres, it has a distinctive texture and flavour. This will be appreciated by lovers of the foreshank, which it most resembles. And why aren’t many people aware of it? Because butchers keep it for themselves!