Cheek

About This Cut

Beef cheek is a facial muscle that works constantly, making it one of the most intensely flavored and collagen-rich cuts available. When slow-cooked, all that connective tissue breaks down into silky gelatin, giving the meat a luxuriously rich, melt-in-your-mouth texture. It has a deep, beefy flavor that's more pronounced than most other cuts.

Commonly Used In

• Beef cheek tacos (barbacoa)
• Braised beef cheek with red wine
• Italian brasato al Barolo
• Slow-cooked cheek ragu over pasta

Fun Facts

• Considered an offal or variety cut, though it cooks more like a traditional braise
• Popular in Mexican, Italian, and French cuisines
• High collagen content makes it ideal for creating rich, glossy sauces

Best Cooking Methods

• Braising
• Slow cooker
• Pressure cooking