Beef neck
Element cut from upper section of the forequarter. Culinary applications: stewing, especially recommended for cooking goulash.
Culinary Inspirations
Roast beef neck, served on vegetable risotto
Beef roast in horseradish sauce
Tenderloin steak
See more recipes
Other products in this category
See more
Roast beef neck, served on vegetable risotto
See more
Beef roast in horseradish sauce
See more
Tenderloin steak
See more recipes
