$$ · braised beef, lamb neck, pot roasts, and stews
Turn a tough cut tender in one pot
Browning meat on the stovetop, then braising it slowly in the oven.
Lodge 6-Quart Enameled Cast Iron Dutch Oven
These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.
Anatomically adjacent — jumeau is on the front thigh near the neck, beef neck (collier) is just above. Both are slow-cook cuts with significant connective tissue.
These are related cuts, but not perfect swaps. Use the table below to judge how close your local option is before buying.
| Country | Beef neck | Jumeau |
|---|---|---|
| 🇺🇸United States | Beef neck | — |
| 🇬🇧United Kingdom | Beef neck | — |
| 🇫🇷France | Collier de bœuf | Jumeau |
| 🇪🇸Spain | Pescuezo | — |
| 🇦🇷Argentina | Cogote | — |
| 🇲🇽Mexico | Pescuezo de res | — |
| 🇵🇹Portugal | Pescoço | — |
| 🇧🇷Brazil | Pescoço de boi | — |
| 🇮🇹Italy | Collo di manzo | — |
| 🇩🇪Germany | Rindernacken | — |
$$ · braised beef, lamb neck, pot roasts, and stews
Browning meat on the stovetop, then braising it slowly in the oven.
Lodge 6-Quart Enameled Cast Iron Dutch Oven
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