They are highly nutritious and an excellent source of collagen, which promotes bone density and overall skin health. They are also rich in vitamins and minerals and a good source of Zinc, Selenium, Vitamin B12, Phosphorus, Vitamin B6 and Iron.
Once braised, the taste and texture of the meat that comes from neck bones is similar to oxtail, short ribs, or a shank.
Cooking tips: Beef neck is a great winter-warmer cut. Usually, beef neck would be braised or stewed over low heat for a prolonged period, but this can be made easier with the use of a slow-cooker. If cooked low and slow for up to 3-4 hours, the meat will become soft and tender and the flavour becomes very intense.