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
Boneless striploin with sauce hollandaise
Pasta with pulled pork and tomatoes
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Roast beef neck, served on vegetable risotto
See more
Boneless striploin with sauce hollandaise
See more
Pasta with pulled pork and tomatoes
See more recipes
