Beef

Neck bones don’t have a ton of meat, but give great flavor to broths and sauces. After they’ve simmered for a couple of hours, what meat they do contain is succulent—it should fall off the bones like meat from properly cooked pork ribs, and with a similar taste, dingey says on Chowhound.

In butchery, the top blade steak (otherwise also known as the flat iron steak) comes from the chuck section of a steer or heifer. The steaks are cross-cut from the top blade subprimal, also known as Infraspinatus.