1 – Ox Neck / Pescoço

Continuation of the chest, has similar muscle formation. Also called cogote (Spanish), collier (French) or neck (English). Because it has a muscular structure similar to that of the chest, it can be used in the same types of dishes. Requires long cooking in moist heat. It can be used in soups, stews, stews, broths, stews, stews, rolled with spices or roasted in the pan with sauce.