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We have so much more meat to love

While we’re off harvesting, dry-aging and hand-cutting your top choice, check out our Butcher’s recommendations and try something new and delicious.

Other Awesome Cuts

Pork Neck Roast

$10 ~ $8/LB

You can prepare this by cooking
with a Crock Poton the grillbaked in the ovenusing sous vide

Bottom Round Roast

$22 ~ $9/LB

You can prepare this by cooking
with a Crock Poton the grillbaked in the ovenusing sous vide

Chuck Roast

$24 ~ $10/LB

You can prepare this by cooking
with a Crock Potbaked in the ovenusing sous vide
You missed out on one badass cut!

Beef Neck Roast

$26 2.5-3.5 LBS / Ships Frozen

Join the Waitlist

Other Awesome Cuts

Pork Neck Roast

$10 ~ $8/LB

You can prepare this by cooking
with a Crock Poton the grillbaked in the ovenusing sous vide

Bottom Round Roast

$22 ~ $9/LB

You can prepare this by cooking
with a Crock Poton the grillbaked in the ovenusing sous vide

Chuck Roast

$24 ~ $10/LB

You can prepare this by cooking
with a Crock Potbaked in the ovenusing sous vide

What's
In It?

meat location illustration

This cut is a manageable roast from the pasture-raised beef neck. A mixture of muscle, fat, bones, and tendons makes it an amazing cut for smoking or braising.

Good for

cooking in a Crock Pot Crock Pot
Grilling Grilling
baking in the oven Oven
cooking in a skillet On the skillet
using sous vide Sous Vide

Cooking Notes

The lower and the slower you cook this, the better. To break the connective tissue down into gelatin, you must cook your roast to 180°F and keep it there for some time. The slower you do that, the less chance the moisture has to escape. This takes a very long time, but it’s so worth it. When slow cooking meat, you want to layer your flavors to develop a deeper richer flavor by using REAL stocks, bone broths, and fresh herbs—never use just plain water as your liquid. Finish your braise with vinegar or citrus juice to cut the richness for a bright and well-balanced dish.