guide to beef cuts

beef cheek meat

beef cheek meat
beef cheek section

Beef cheeks are tough muscles with a prominent grain. As cattle are ruminants, they spend a huge portion of their life chewing. This makes cheek muscles very tough, but also packed with flavor.

Beef cheeks should be slow braised until tender, then served with their braising liquid (which has absorbed all the gelatin from them during the braise) as a flavorful sauce.

Applications: Braise.



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