Collar Butt

I'm glad to hear that you're interested in learning about collar butt, a type of cut of meat that can be found in restaurants across the United States!

Collar butt, also known as pork neck or pork collar, is a cut of meat that comes from the upper part of the pig's neck. It's a well-marbled and flavorful cut of meat that's becoming increasingly popular in restaurants due to its rich, porky flavor and tender texture.

Collar butt is a versatile cut of meat that can be prepared in a variety of ways. Here are a few common methods:

1. Braising: Collar butt is an excellent cut of meat for braising, as it has a high ratio of fat to muscle. This means that it can withstand long cooking times without drying out. To braise collar butt, simply season it with salt and pepper, then sear it in a hot pan with a little oil until it's browned on all sides. Then, transfer it to a slow cooker or Dutch oven and add enough liquid (such as stock, wine, or cider) to come halfway up the meat. Cover and cook on low heat for several hours, until the meat is tender and falls apart easily.

2. Grilling: Collar butt can also be grilled for a delicious outdoor meal. To prepare it for grilling, season it with a dry rub or marinade, then grill it over medium-high heat for about 10-15 minutes per side, until it's nicely charred and cooked through.

3. Roasting: Collar butt can be roasted in the oven for a hands-off cooking method that yields delicious results. To roast collar butt, preheat your oven to 325°F. Season the meat with salt, pepper, and any other desired spices, then place it in a roasting pan and roast in the oven for about 2-3 hours, until it's tender and cooked through.

No matter how you choose to prepare collar butt, it's a delicious and flavorful cut of meat that's sure to impress. So the next time you're at a restaurant and see collar butt on the menu, don't hesitate to give it a try!