Although one of the tougher cuts of beef, neck bone meat is also the most richly flavored. This cut requires long, slow cooking to tenderize the dense muscles and stringy connective tissues, but that’s a good thing. It gives plenty of time for the bones to lend flavor to the sauce and for the collagen from the connective tissues to melt, imparting body and a rich mouth feel. You can use beef neck bones in any recipe calling for shanks or oxtail.