Neck and clod
In English butchery, neck and clod is a primal beef cut sourced from the upper front portion of the animal, right behind the head and in front of the shoulders. It is an area of the cow that undergoes consistent movement, resulting in well-exercised muscles that have a significant amount of connective tissue.
Due to the continuous exercise this area receives, neck and clod are tougher and more sinewy cuts. They possess a deep, rich beef flavor, which is a result of the combination of muscle, connective tissue, and fat present in this section. These cuts are ideal for slow-cooked dishes.
Their collagen-rich nature means that, when cooked slowly over a long period, the collagen breaks down, rendering the meat succulent and enriching the cooking liquid with a gelatinous texture. In traditional English cuisine, neck and clod are commonly used for stews, broths, and pot roasts. Read more
To make the most out of neck and clod cuts, they should be slow-cooked, allowing the tough muscle fibers and connective tissues to break down. This can be achieved through braising, stewing, or slow roasting. Before long-cooking, it's often beneficial to brown the meat to develop a deeper flavor in the final dish.
The robust beef flavor of neck and clod pairs excellently with hearty ingredients and seasonings. Root vegetables like carrots, parsnips, and potatoes complement these cuts in stews or braises. The addition of rich liquids like red wine, ale, or beef stock can further enhance their depth of flavor.
