Hals

In German butchery, hals denotes the neck portion of the beef. This cut, taken from the upper section of the cow close to the head, is characteristically more muscular and robust. Due to its high content of connective tissue and muscle fibers, it demands specific cooking techniques to render it tender and palatable.

While it's not the premium choice for quick-cooking methods, hals is valued in dishes that require prolonged simmering or braising. When cooked slowly, the fibers and tissues break down, resulting in flavorful and tender meat, making it an ideal choice for hearty stews, soups, and slow-cooked dishes.