These cuts of meat include beef cheeks, neck bones, T-bone steaks and any meat that comes from the head or spinal column.
From the upi.com
It's fortified by pork neck, beef tenderloin scraps and a heavy dose of lemon, and is studded with vegetables, dusted with Parmesan and drizzled with Arbequina olive oil.
From the sfgate.com
Some cooks use less beef and add a few pieces of smoked turkey neck.
From the boston.com
We use the long neck muscle, which is the equivalent of a rib eye steak in beef, and dry cure it.
From the thisisbristol.co.uk
I've used their cured beef here, which is like an Italian bresaola, but you could also use Trealy's Bath chaps or cured neck.
From the independent.co.uk
Barbecue purists in our neck of the woods rightly point out that Texas barbecue is skewed toward beef, and mesquite is a favorite flavoring agent.