Beef Cheeks
Beef Cheeks
If you're seeking to indulge in a special braising experience, consider this exclusive butcher's selection. The muscles that endure the most exertion often boast the deepest flavor, and our pasture-raised beef, nourished on a diet of grass, exemplifies this beautifully.
Please note that this is one of the few beef cuts that is removed by our butchers before the dry aging process begins. Don’t worry though — they still have a TON of flavor
Cooking Notes
Embrace the art of slow and steady. Attaining sublime tenderness requires a steady cook to 180°F, maintaining it for a few hours. This extended cooking period facilitates the breakdown of connective tissue and reduces the likelihood of moisture loss. Elevate your slow-cooked meat by crafting layers of flavor through the infusion of genuine stocks or bone broths, complemented by an array of fresh herbs. Conclude your deep braise with a touch of vinegar or zesty citrus to enhance and illuminate the rich tapestry of flavors.
How to Prepare
Braise
Smoked
What to Expect
Beef cheeks come from the face of the cow, sitting next to the jaw. this densely structured muscle is subjected to a lot of stress and strain from the cow chewing all day, about 30,000 times. because of this, beef cheeks are full of connective tissue that require a long time to break down. Because of this, slower cooking methods are preferred. this include braising, stewing, and smoking
Recipes
