The scrag end and middle neck — inexpensive, gelatinous, and full of flavour. Best suited to long, slow braises and stews such as Irish stew and Lancashire hotpot.
Select a primal to see its cuts
The scrag end and middle neck — inexpensive, gelatinous, and full of flavour. Best suited to long, slow braises and stews such as Irish stew and Lancashire hotpot.
Select a primal to see its cuts
Five questions: name the cut, place it on the animal, and say which country calls it that. A new board every day — no sign-up.
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