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Neck
Neck is prepared from a carcase by a cut through and between the 3rd and 4th cervical vertebrae which is the dorsal cutting line preparation for the square cut shoulder. The atlas and portion of the axis neck vertebrae may be removed to facilitate hygiene requirements.
SECONDARY CUTS
Neck chop
Neck chops are prepared from a bone-in neck. Because they’re made up of working muscle, they have plenty of connective tissue. This cut is best suited to moist, low and slow cooking methods, which break down the connective tissue, imparting flavour while tenderising the meat.
Neck rosette
Neck rosettes are cut from the neck with the central bone kept in. Made up of well-exercised muscle, they contain plenty of connective tissue. This cut is best suited to moist, low and slow cooking methods to break down the connective tissue and allow the bone to impart flavour and result in a fall apart texture.
Neck fillet roast
The neck fillet roast cut from the neck prepared from a forequarter. Because this cut comes from a well-exercised area, it’s lean and contains plenty of connective tissue. Trim any excess surface fat, and then roast using a low and slow method. The melting connective tissue infuses flavour into the meat.
