All that long neck makes the best mincemeat in the world.
Brown some of the steaks on both sides in a hot skillet, roll up and stick in canning jars with small onions and small carrots, fill with water and process. When this is opened it makes the best smothered steak in the winter time you have ever eaten.
Bones slowly simmered or crock potted for hours with garlic, onions and vinegar. This will make some of the best stock ever.