Beef cheeks are a favourite of the secondary cuts in nose to tail butchery. These gems are melt-in-your-mouth-oh-so-good when cooked low and slow with liquid like red wine or broth.
These are literally the cheeks of a beef animal and because of that they see a lot of work everyday. What does this mean? That the cheeks have a lot of connective tissue and are very tough if not cooked long enough. But if cooked properly they are arguably the softest cut of meat of the entire beef. But there's only two per beef animal so our stock is often times low!
One cheek per package.