Most people tend to pick well-known cuts of meat like tenderloin or pork loin for their meals. These cuts come from muscles that don’t get a lot of exercise, making them soft and flavorful. However, other cuts that come from muscles that work harder, like the neck, often have richer flavors but get ignored.
Chef Andrew Zimmern believes it’s time to change that. He argues that the neck is a top contender for underrated meat cuts. “Every animal uses its neck to eat,” he explains, which contributes to its incredible flavor. He encourages us to explore cuts like the shoulders and feet, too. While these options may require more cooking and care, they can lead to delicious meals.
Zimmern points out that these lesser-known cuts are usually cheaper because they aren’t in high demand. He compares them to “struggle meals,” dishes born from simpler times that can still be tasty and satisfying. With the rising costs of dining out, many people are on the lookout for affordable yet delicious meal options.
To cook neck meat, patience is key. Cuts like lamb or pork neck can be tough due to their connective tissue. They benefit from low and slow cooking methods like braising or roasting. For instance, braised neck bones are a Southern favorite, cooked with spices until the meat is tender enough to fall off the bones. “Cooking it slowly brings out the best flavors,” Zimmern adds.
In addition to the flavorful meat, don’t toss away the neck bones. They have a lot of collagen, making them perfect for bone broth, which is rich and savory.
In today’s culinary landscape, embracing these underrated cuts not only enhances our meals but also helps us save money. It’s a win-win! Explore these options and enjoy a tasty, budget-friendly feast.
For more about this topic, check out the original article on Chowhound.
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Andrew Zimmern, connective tissue, pork cuts, meat cuts, beef cuts
