European beef neck is a long cut of meat from the back forequarter of the animal, overgrown with fat. The dark-red neck meat has vary broad and universal application. It may be used in a goulash or broth or minced. You can make tender and juicy roast of it, too. It is also good for stewing or cooking. For grilling, cut the neck into thick slices and marinate for 24 hours with onion, garlic, salt and pepper. Fry the neck for 5 minutes at each side on a grill or grill pan.