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Find Beef neck or its closest English equivalent
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Beef neck
Also called
🇲🇽Pescuezo de res🇦🇷Cogote🇫🇷Collier de bœuf🇪🇸Pescuezo🇵🇹Pescoço🇧🇷Pescoço de boi🇮🇹Collo di manzo🇩🇪Rindernacken
Pannet / CC BY-SA 4.0
Beef neck is a heavily worked muscle with abundant connective tissue and deep flavor. It is inexpensive and requires long, slow braising or stewing to become tender. As it cooks the collagen dissolves into gelatin, enriching the cooking liquid. It is popular in traditional Mexican, European, and Middle Eastern stewing traditions.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Beef neck | |
| 🇬🇧United Kingdom | Beef neckprimary | |
| 🇲🇽Mexico | Pescuezo de res | Used in traditional Mexican stews and broths |
| 🇦🇷Argentina | Cogote | |
| 🇫🇷France | Collier de bœuf | |
| 🇪🇸Spain | Pescuezo | |
| 🇵🇹Portugal | Pescoço | |
| 🇧🇷Brazil | Pescoço de boi | |
| 🇮🇹Italy | Collo di manzo | |
| 🇩🇪Germany | Rindernacken |
What to ask for
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Classic recipe
Get this cut right
$$ · everyday prep, trimming, and carving
Break a neck down into even braising pieces
Slicing steak, trimming small amounts of fat, chopping aromatics, and general kitchen work.
Victorinox Fibrox Pro 8-Inch Chef's Knife
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