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It is one of the cheaper cuts of meat, and can be used in soups and stews. Scrag end is also like the neck in the US. It is the fore-part of the neck, adjacent to the best-end, from which you get cutlets.
- E F Haskell (1861), The housekeeper's encyclopedia of useful information for the housekeeper in all branches of cooking and domestic economy ..., D. Appleton
- J. Plumptre; T. Lantaffe (1816), The experienced butcher
- Charles Elmé Francatelli (2008), A Plain Cookery Book for the Working Classes (revised, large print ed.), BiblioBazaar, ISBN 978-1-4346-9803-2
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