If you’re in the mood to braise something special, this butcher’s cut is what you’re looking for. The muscles that get the best workouts typically have the most flavor, and our pasture-raised beef chew on grass all day long. Be sure to cook this cut low and slow for a super tender and rich dish.
Note that this is one of the few beef cuts that is removed by our butcher before the dry aging process begins. Don't worry though — they still have a TON of flavor.
Other Awesome Cuts
Each package of our Beef Cheeks includes 4 Beef Cheeks, which is 2 whole beef's worth. Our butchers use their skill to remove the silver skin and create a cut that's delicious all the way through, and smokes or braises beautifully thanks to the connective tissue throughout.
Low and slow is the name of the game. To achieve tender perfection, you'll need to cook to 180°F, and keep it there for a few hours. The long cooking time allows connective tissue to break down, and lessens the chance moisture will escape. When slow cooking meat, you want to layer your flavors by braising using REAL stocks/bone broths along with fresh herbs. Finish your deep braise with vinegar or fresh citrus to brighten all of those wonderful flavors.