Beef neckbones are a flavorful, economical cut featuring ample cartilage between the joints, plenty of meat surrounding the bone, and rich mineral content. Similar in taste and texture to oxtail due to their gelatinous connective tissue, neckbones are sold per pound and priced significantly lower than premium beef bones. They are ideal for slow cooking, braising, and making rich broths and stews.

Neckbones are highly nutritious and an excellent source of collagen, which promotes bone density and overall skin health. They are rich in protein, zinc, selenium, and vitamin B12. Best prepared by browning the bones first to enhance umami flavor, then braising low and slow for 3-4 hours until the meat is tender and falls off the bone. Popular cooking methods include oven braising in a Dutch oven, slow cooker, stovetop, or Instant Pot with aromatic vegetables and apple cider vinegar to draw out nutrients.

Nutrition per 1 oz cooked (with bone): 33 calories, 3.3g protein, 2.1g fat, 13mg cholesterol, 41mg sodium. Contains 50.6% water, 30.2% protein, 19.3% fat. Rich in zinc (7% DV), selenium (6% DV), vitamin B12 (10% DV), and phosphorus (2% DV) per ounce.