Collier

Collier in French butchery refers to the neck cut of beef. This is a tougher, more muscular part of the cow, as it's a region that gets a lot of exercise. Due to this, the neck or collier cut has a deep, rich flavor and is packed with connective tissue that breaks down into gelatin when cooked slowly, which can add body and richness to the dish. The collier is ideal for slow cooking methods such as stewing or braising. These techniques allow the tough fibers in the meat to break down over time, resulting in a tender and flavorful dish. This cut is often used in dishes like beef stew, soup, or in the preparation of ground beef.