Neck Bone

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, and 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.