Pin the doneness and method you just left against the pick on this cut’s sheet. Last-versus-now stays on this device — teaching temperatures, not a diagnosis.
Not medical advice, a food-safety certificate or a guarantee. Use the published sheet temps and your own thermometer.
Last cook—
This cook—
Cook sequence from this cut sheet
Follow published Neck — teaching, not a thermometer app.
Name the cut — Confirm Neck on the sheet.
Pick doneness — Target Medium rare ~57°C.
Pair first method — Lead with Braising.
Keep safety note — Done when a fork twists the meat apart. Temperature alone understates how long the collagen needs.
Last-vs-now is a pin — Cook-pair is a bookmark, not a certificate.
Neck: Medium rare (57°C) via Braising.
Editorial butchery teaching only. Not HACCP or medical advice.
Substitute cut and safety stop
After the cook sequence for Neck, a second sheet pass: published swap cut plus the safety line already on this page.
Name the printed substitute — If Neck is missing at the counter, the sheet points to related cut Shoulder — same atlas, not inventing a new primal.
Check shared method fit — Prefer a published method that still fits the substitute; lead method on this sheet is Braising.
Hard stop on safety — Done when a fork twists the meat apart. Temperature alone understates how long the collagen needs.
Keep cook-pair as a pin — Saving a cook-pair bookmarks this sheet; it is not a food-safety certificate.
Neck → swap toward Shoulder; stop on the printed safety line before plating.
Editorial butchery teaching only. Not HACCP or medical advice.
Cook, swap, or skip
Kitchen teaching. Not a food-safety certificate.
Doneness and method on this cut
What temperature does this page recommend for this cut?
The cut sheet already prints 90°C+ (Until it yields) for Neck. That is the published recommendation on this page, not a live thermometer reading.
Which cooking method fits this cut?
This sheet lists Braising · Stews · Roasting with fitness scores. Pair one of those methods with a doneness from the published scale (Blue 46 C through Well done 77 C). The cook-pair block pins last versus now — teaching, not a diagnosis.
Can I serve this cut pink?
Follow the sheet note already on this page: Done when a fork twists the meat apart. Temperature alone understates how long the collagen needs. Connective-tissue cuts ask for time; tender steaks ask for a rest after the published temp. The safety note at the bottom still applies.
Is the doneness scale a food-safety certificate?
No. The pair tool and the recommended temp are teaching numbers from this atlas. Use the printed sheet and your own thermometer. This page is not a medical or hygiene certificate.
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Worked hard and threaded with connective tissue, so it is cheap until you give it time. Long braises turn the collagen into gravy; rushed heat leaves it stringy. In many butcheries the neck is rolled and tied for pot roasting.
Profile
Tenderness42
Marbling55
Umami78
Price28
Pairs with
Braising92
Stews88
Roasting55
Recommended cooking
90°C+Until it yields
Done when a fork twists the meat apart. Temperature alone understates how long the collagen needs.
How to pick it
Ask for neck fillet with the bone removed if you want even slices; bone-in is better for stock.
