Boned out gets two large slabs of meat, left and right sides, which are sort of thick through the center
making it tough to roll and tie
What are some options for treatment for this fine cut ?
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Boned out gets two large slabs of meat, left and right sides, which are sort of thick through the center
making it tough to roll and tie
What are some options for treatment for this fine cut ?
Low and slow braising is what you want. Makes a good pot roast. Slow cooker etc
It's a well used muscle so tough but full of flavour.
It's not a good candidate for dry roasting or grilling.
The neck is full of sinew and silver skin. Not fit for grinding or stewing. But it is absolutely delicious when tied into roasts and slow cooked. Brown it, then put it in the slow cooker on low for about six hours. Put in a cup of beef bullion (liquid) and a package of onion or mushroom soup mix. A big deer will give you three neck roasts and a big moose can give you about eight. You can also slice it across the grain and treat it the same as boneless shank. Slice it about 1 1/2" thick, brown both sides and put in the crock pot same as the roast. It take a low and slow heat to turn all that sinew into delicious gel. And you don't waste an ounce or several hours trying to trim it out. I do the same with shanks.
Good point about the sinew. Yes, treat it like boneless shanks is a great way to put it. It's not a great grinding option.
Thanks, answers kind of confirm what I thought
May trim it a bit to make it more uniform thickness then roll
between the neck (4? pcs) and shanks (4x3 osso buco) plus rib rolls (2x4), we have lots of low-slow simmering to do
But liking the idea cuz any other filleting or whittling is a lot of effort for little gain
Read the magic temp is 136 deg. for 18+ hours
I just did a large neck roast in the slow cooker.
Salt, pepper and garlic rub
cut slits in the muscle and added slices of garlic cloves and rosemary
Brown in a hot oil
Put in the slow cooker, add a mix of bone broth, beef broth and some sliced onions
cook on low for 6-8 hours
remove and shred like pulled pork and add back into the broth mixture and cook for another hour or more
Remove and serve with what ever sides you like. Me, I like garlic mash potatoes and steamed green beans!
Most underrated cut on an animal in my opinion, second is the shank
Cheers
SS
I haven't tried sous vide on a neck roast. Might be a project for the future.
i use all neck meat from all harvested game for jerky
This shit kicks all other store bought liquid stocks and oxo cubes
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