Neck bones of veal

Beef neck bones are bony pieces extracted from the cervical area of the animal, specifically from the upper and lateral part of the neck. These bones often retain some meat, cartilage, and connective tissue, making them an ideal ingredient for preparing broths, stocks, soups, and stews with a deep flavor and a gelatinous texture.

Origin: Beef neck bones come from cattle and are widely used in the traditional cuisine of various cultures to prepare liquid bases rich in collagen, which add body and flavor to dishes.

Properties: They are an excellent source of collagen, minerals such as calcium and phosphorus, and essential amino acids that, when slowly cooked, release natural gelatin. This not only improves the texture of preparations but also contributes to joint and digestive health.

Synonyms in Latin American Spanish: in different regions, they may also be known as huesos de cuello, huesos de cogote, or simply cuello de res para caldo.