Neck at 92°: Irish stew

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. 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 Braising to 92° at the centre. Plate as Irish stew. Angle 4: check thickness before the clock. Cook Neck as Irish stew to 92° at the centre. Thick grain needs more time.

Cook Neck as Irish stew to 92° at the centre. Thick grain needs more time. A cut’s grain comes from how much the muscle worked. Neck needs heat through to 92° before “Irish stew” makes sense. 92 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.