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
Roasted rump with mushroom sauce
Tenderloin steak
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Roast beef neck, served on vegetable risotto
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Roasted rump with mushroom sauce
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Tenderloin steak
See more recipes
