Nape

The beef nape, also known as the neck, is a flavorful and versatile cut prized for its rich taste and tender texture. Located at the front of the animal, between the head and the shoulder, the nape offers a balance of meat and connective tissue that lends itself well to slow cooking methods such as braising or stewing. Despite being less tender than other cuts, the beef nape rewards patience with its depth of flavor and ability to become meltingly tender when cooked low and slow.