Beef neck Bones

Beef neck bones are cuts of meat taken from the neck portion of a cow. They consist of small sections of vertebrae with a good amount of connective tissue, marrow, and meat clinging to the bones. Here's a breakdown of their key characteristics:

• Flavor: Rich and beefy due to the marrow and collagen content; they impart a deep, savory flavor when slow-cooked.
• Texture: Tough and sinewy when raw; becomes tender and gelatinous after long, slow cooking.
• Appearance: Usually irregular in shape, with bone segments and attached meat; can be sold fresh or frozen.
• Uses: Ideal for braising, stewing, or making soups and broths; often used in traditional dishes like oxtail-style stews, barbacoa, or bone broth.

Because of the bone-to-meat ratio, they are inexpensive but flavorful and rewarding when cooked properly.