Also called
🇲🇽Pescuezo de res🇦🇷Cogote🇫🇷Collier de bœuf🇪🇸Pescuezo🇵🇹Pescoço🇧🇷Pescoço de boi🇮🇹Collo di manzo🇩🇪Rindernacken
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 |
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