'neck' on Serious Eats

The Nasty Bits: Yak Neck

Yak meat smells like aged beef and tastes a great deal like it too. As you can see, the meat is marbled but not as fatty as pork or beef, and tastes closer to beef than it does to say, venison. The neck bone meat, with its combination of bone, flesh, and tendon, is perfect for stewing. More

The Nasty Bits: Giblet Pasta

Giblet gravy may be good for the bird, but it's not, in my estimation, what's best for the giblets themselves. Instead, consider giblet pasta. The gizzards (and the neck, if you have it) are simmered in a simple pasta sauce, which can either be red (with tomatoes) or white (with wine and butter) depending on your preference. More

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