Neck at 88°: Navarin

Ask for neck fillet with the bone removed if you want even slices; bone-in is better for stock. Done when a fork twists the meat apart. Temperature alone understates how long the collagen needs. Usually ungraded table meat — buy on colour and smell, not a stamp. Cook Neck as Stews to 88° at the centre. Plate as Navarin. Angle 2: check thickness before the clock.

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. Cook Neck as Navarin to 88° at the centre. Thick grain needs more time.

Cook Neck as Navarin to 88° at the centre. Thick grain needs more time. A cut’s grain comes from how much the muscle worked. Neck needs heat through to 88° before “Navarin” makes sense. 88 is a stage of that heat, not a luxury score. The same cut becomes a stew, a grill, or a braise, so a steak minute does not cover a pot. Thick connective tissue wants time, not a hard sear alone. This is not medical advice.