Premium Grade A Beef Nape (Cogote) – Bone-In & Boneless Beef Neck
Welcome to FRIGORIFICO H V S A — your trusted source for top quality Grade A beef. Our Beef Nape (Cogote), available in both bone-in and boneless beef neck options, is an exceptional cut prized by chefs, butchers, and discerning home cooks for its rich flavor, texture, and versatility.
What Is Beef Nape (Cogote)?
The Beef Nape (also known as beef neck) is a cut sourced from the upper portion of the steer’s neck — a working muscle rich in connective tissue, deep beefy flavor, and marbling that makes it ideal for slow, moist cooking. Unlike lighter cuts, this beef neck cut shines when cooked low and slow to unlock its full tenderness and natural richness.
Why Choose Our Grade A Beef Neck?
FRIGORIFICO H V S A’s beef nape products are processed and chilled/frozen under strict quality standards. Our top quality beef neck meets the expectations of both chefs and wholesalers seeking consistent quality for premium dishes, whether bone-in or boneless. You can trust the high protein content, balanced fat marbling, and collagen-rich character for deep flavor and tender results.
Cut Varieties & Uses
- Bone-In Beef Neck: Perfect for hearty broths, soups, stews, and stock bases that benefit from marrow and collagen under slow cooking.
- Boneless Beef Neck: Ideal for roast cuts, braised dishes, shredded beef, sandwiches, tacos, or ground for specialty beef products.
Key Features & Benefits
Rich, Authentic Beef Flavor
Our beef nape delivers a pronounced beef flavor, intensified by slow braising or roasting techniques that break down connective tissue for succulent results. This flavor depth makes it a favorite for professional kitchens and artisan dishes alike.
High Collagen & Nutritional Value
Beef neck is naturally rich in collagen and gelatin, which contributes both to mouthfeel and nutritional value. Once cooked gently, the connective tissues melt into a silky texture that enhances stews and soups. The edible meat portion also supplies protein and essential micronutrients.
Versatile Culinary Applications
Whether you’re crafting traditional comfort foods, rich broths, or innovative modern dishes, our beef nape adapts beautifully. It absorbs seasoning and slow-cooking juices, making it perfect for both commercial catering and everyday home recipes.
Product Specifications
| Product Name | Beef Nape (Cogote) — Bone-In & Boneless Beef Neck |
|---|---|
| Grade | Top Quality Grade A |
| Cut Types | Bone-In, Boneless |
| Protein | High protein content (approx 19-30g/100g) — typical of premium beef neck cuts. |
| Fat Content | Balanced intramuscular fat for flavor and tenderness. |
| Packaging | Vacuum sealed for freshness (chilled/frozen options) |
| Storage | Keep refrigerated 0–4°C (fresh) / –18°C (frozen) |
| Suitable For | Braising, stewing, roasting, soups, stocks |
How to Cook Beef Neck Cuts
Slow Braise for Maximum Tenderness
Braising beef neck slowly in liquid with aromatic herbs and spices produces robustly flavored, fall-apart meat perfect for main dishes or as a base for rich sauces. The extended heat breaks down collagen, giving you tender results every time.
Stock & Broth Base
Bone-in cuts are exceptional when simmered to make beef stock or broth — extracting marrow, gelatin, and savory notes that enrich soups and sauces.
Roasting & Braising Boneless Neck
Boneless neck can be seasoned and roast-braised for shredded beef dishes, tacos, sandwiches, or served with vegetables and gravies. Its rich texture rewards patience and slow cooking.
Wholesale & Supply Chain Advantages
FRIGORIFICO H V S A offers bulk availability for foodservice providers, distributors, and export markets. Our processing facilities adhere to rigorous safety and quality standards, ensuring consistent supply and traceability from farm to table. For reference on global beef markets and the importance of traceability in quality meats, see Beef – Wikipedia. (General background on beef cuts and quality.)
Export & Packaging Options
- Chilled beef neck
- Frozen IQF beef neck
- Customized packing to client specs
Frequently Asked Questions (FAQ)
Q: What’s the difference between bone-in and boneless beef neck?
A: Bone-in includes the vertebrae and connective tissue, ideal for broths and stocks, while boneless neck is trimmed for versatile culinary applications like roasts, stews, or pulled beef.
Q: How should I store beef neck cuts?
A: Keep fresh beef neck refrigerated between 0–4°C and use within recommended shelf life; frozen cuts should remain at –18°C to maintain quality.
Q: What recipes can I make?
A: Slow braised beef neck, hearty beef stew, beef stock, traditional pot roasts, and shredded beef tacos are all excellent choices.
Customer Reviews
“Absolutely exceptional beef neck — rich, flavorful, and great for slow cooked meals.” — Chef & Restaurateur
“The boneless neck was tender and perfect for our stew night. Outstanding quality!” — Home Cooking Enthusiast
Order Your Premium Beef Neck Today
Elevate your dishes with the unmatched richness of FRIGORIFICO H V S A’s Top Quality Grade A Beef Nape (Cogote), available in both bone-in and boneless formats. Contact us for bulk pricing, export inquiries, and delivery options.
