Neck / scrapple meat

Jevi’s notes

The neck has incredibly tender meat and is great for slow braises, so don’t let it all go to the grind.

From the Primal Cut Sheet post Learning the Lingo.

Thaw (fridge)

Planning estimate for a 2 lb package: ~24 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Braise (oven) · oven 300°F · pull ~200°F (texture/plan) · rest 15 min
  Est. cook: ~190 min for 2 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.