Beef Neck Roast

[ken g]

Never knew the cut existed until I was gifted one. Plan to cook low and slow like a brisket. Any alternate suggestions would be appreciated.

 

[cbsmokes]

Never done a beef neck. Plenty of Deer necks albeit in a crock pot. Low and slow is the key to render all the connective tissue and fat.
Would love to see the final product. Post pics please!

 

[Pacman]

x2 on low and slow to break down the connective tissue. Not ever cooked it, I would guess it might be like beef cheeks or similar which should have a ton of flavor after a long cook.

Please let us know how it works out.

 

[ken g]

Well I won't do that again. Put it on at 05:00. Wrapped it in butcher paper at 157. It fell back to 151 and never got hotter than 161. After 13.5 hours I pulled it. Tough as nails and all dried out. Now I know why there is very little data online about this cut.

 

[TheRicker]

Well I won't do that again. Put it on at 05:00. Wrapped it in butcher paper at 157. It fell back to 151 and never got hotter than 161. After 13.5 hours I pulled it. Tough as nails and all dried out. Now I know why there is very little data online about this cut.

Thanks for sharing your experience.

 

[Jim6820]

I’ve never cooked that cut of meat (or, even heard of it until now), but my guess is that there’s very little fat in it, and a LOT of connective tissue. The neck muscles are pretty hard-working and don’t get much rest.

I suspect the butcher that came up with that cut likely was looking for a way to make a bit more profit than he would turning that muscle into hamburger.

Thanks for reporting your experience. If I run across that cut of meat in the future, I think I will pass.

 

[JJP]

Sorry. Never cooked a beef neck roast. But did plenty of deer neck roast. Never smoked or grilled them. Cooked the down in red gravy for long hours. A south Louisiana style, until the meat came off the bone.