Beef neck refers to the meat obtained from the neck of a cow. It is a less commonly consumed cut of beef compared to other popular cuts like ribeye, sirloin, or tenderloin. However, beef neck offers unique flavors and textures that can be enjoyed in various culinary preparations. The neck is a muscular part of the cow's body, and as a result, the meat from this area tends to be tougher compared to other cuts. However, with proper cooking techniques, beef neck can become tender and flavorful. It is often used in slow-cooked dishes such as stews, braises, and soups, where the longer cooking time helps break down the tough connective tissues and renders the meat tender.