Usually the neck was traditionally used for canning in both beef and pork; did a lot of custom cutting for farmers on downed cows and pigs and would have to lean out the necks for them to can; on older lean cows most all of it was used for canning (there is classifications on the low end of grading as Utility, Cutter and Canner). From Wikipedia:
There are eight beef quality grades. The grades are based on two main criteria: the degree of marbling (intramuscular fat) in the beef, and the maturity (estimated age of the animal at slaughter). Some meat scientists object to the current scheme of USDA grading since it is not based on direct measurement of tenderness, although marbling and maturity are indicators of tenderness. Most other countries' beef grading systems mirror the US model. Most beef offered for sale in supermarkets is graded US Choice or Select. US Prime beef is sold to hotels and upscale restaurants. Beef that would rate as US Standard or less is almost never offered for grading.
- U.S. Prime - Highest in quality and intramuscular fat, limited supply. Currently, about 2.9% of carcasses grade as Prime.
- U.S. Choice - High quality, widely available in foodservice industry and retail markets. Choice carcasses are 53.7% of the fed cattle total. The difference between Choice and Prime is largely due to the fat content in the beef. Prime typically has a higher fat content (more and well distributed intramuscular "marbling") than Choice.
- U.S. Select (formerly Good) - lowest grade commonly sold at retail, acceptable quality, but is less juicy and tender due to leanness.
- U.S. Standard - Lower quality, yet economical, lacking marbling.
- U.S. Commercial - Low quality, lacking tenderness, produced from older animals.
- U.S. Utility
- U.S. Cutter
- U.S. Canner
Utility, Cutter, and Canner grade are rarely used in foodservice operations and primarily used by processors and canners.