AtlasMas

Top of neck is situated in the front part of the neck just behind the head, from the first to the third cervical vertebra. Though not well known, this part of the beef neck deserves attention. The muscular and robust collagen-marbled cut of meat (most similar to the scrag end and foreshank) requires a longer preparation time. It is a great choice for braised dishes that need time to transform tough meat into a delicious and succulent delicacy. Otherwise, it is suitable for slow cooking and for making strong broths.