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Neck vs Breast

Two cuts people weigh against each other at the counter — here is what actually separates them.

Side by side

NeckBreast
Tenderness 42 50
Marbling 55 75
Umami 78 82
Price 28 32
Neck
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Neck

Scrag · collier · 목심

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.

90°C+Until it yields

Ask for neck fillet with the bone removed if you want even slices; bone-in is better for stock.

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Breast
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Breast

Belly · poitrine · 양갈비살

The belly of the sheep: layered fat and lean that loves stuffing, rolling and slow crisp. Underrated in some markets, central in others. When the fat renders cleanly it rivals pork belly for richness at a lower price.

Low then hotCrisp the surface

Ask for excess loose fat trimmed but keep the natural seams — that is the flavour.

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Which one to buy

  • Better forNeck : Breast
  • BraisingNeck92 : 84
  • StewsNeck88 : —
  • RoastingNeck55 : —
  • Slow roastingBreast— : 90
  • GrillingBreast— : 60

Other comparisons

→Neck vs Shoulder→Neck vs Shank→Shoulder vs Rack→Shoulder vs Leg→Rack vs Loin→Rack vs Breast→Loin vs Leg→Loin vs Breast

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Rack→Loin→Leg→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

← Back to the chart

Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.