This cut responds well to slow-cooking methods and produces a tender and flavorful result. Most commonly used in barbacoa.
Beef Cheeks are the cheek muscle of cows, around the muscle the cow uses to chew. and they are a very tough cut of meat that needs to be cooked long and slow to make it tender. It absorbs the flavors of braising liquid well and when you cut into it, it is stringy, almost like pulled pork.
This rich and lean muscle becomes extremely tender after cooking, and brings out beautifully rich and savory notes with a uniquely soft mouthfeel that cannot be replicated by any other cut of beef.
Cooking Method: Braise / Slow Cooker