Neck Bone

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Meaty, bone-in neck cuts with rich marbling and deep flavor. More meat than a typical soup bone, neck bones are a staple in slow-cooked dishes across Middle Eastern, South Asian, a nd Afghan cuisines. The bones add incredible depth while the surrounding meat becomes fall-off-the-bone tender. Best for: Nihari — the classic slow-cooked Pakistani/Indian beef stew Afghan Shorwa — slow-cooked bone broth soup Slow-cooked neck bone curry Hearty soups and stews Rich bone broth with extra meat Cooking tip: Season well and brown in oil first to build flavor, then braise low and slow for 3–4 hours. The collagen from the bones and the surrounding meat combine to create a thick, deeply savory sauce — perfect for serving over rice, with naan, or as the base for Afghan Shorwa. Show more