Scrag end is one of the cheaper cuts of meat, and is often used in soups and stews.[3]
In the United States, scrag end is known as the neck. Unlike scrag end, cutlets come from the part of the neck considered best, known as the middle neck.
References
^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, ISBN978-1-4346-9803-2