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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.

Beef Neck Roast

$28 2.5-3.5 LBS / Ships Frozen

This cut may sound intimidating, but it’s actually incredibly easy to cook with. Beef Neck has lots of awesome connective tissue, which creates a luscious sauce when braised. It’s a fantastic alternative to Oxtail, and is a great option for making flavorful, spicy Barbacoa at home. If you have a smoker, try your hand at Chud's BBQ Birria Tacos.

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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.

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.