Beef cheeks are an underrated cut of meat that packs a powerful punch of rich, beefy flavor. When slowly braised or cooked in a stew, the collagen-rich cheeks become fall-apart tender with a melt-in-your-mouth texture. However, beef cheeks do require some trimming and preparation before cooking to remove excess fat and silverskin. Follow this simple, step-by-step guide to learn how to trim beef cheeks like a pro.
Why Trim Beef Cheeks?
Trimming beef cheeks is an essential first step to prepare them for cooking Here are some of the key reasons you’ll want to trim your beef cheeks before cooking
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Removes silverskin: The thin, silver-colored membrane covering the cheeks is very tough and chewy. Trimming it off allows seasonings and liquids to better penetrate the meat.
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Reduces excess fat While some fat is good for moisture and flavor too much can make the dish greasy. Trimming off some of the external fat improves the texture.
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Evens out thickness: Trimming also gives you the chance to even out the cheeks to a uniform thickness, which helps them cook evenly.
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Enhances presentation: A well-trimmed cheek has a nicer shape and appearance compared to an untrimmed one.
Beef Cheek Trimming Tools
Having the right tools makes a big difference in how easy and effective your beef cheek trimming will be:
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Boning knife A thin, narrow, and flexible blade allows you to easily maneuver around bones, fat, and sinew
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Cutting board: Choose a large, sturdy board that won’t slip around. Sanitize it before use.
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Meat scissors: Optional, but handy for trimming off smaller bits of fat and silverskin.
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Latex gloves: Wearing gloves helps you grip the slippery beef cheeks and promotes food safety.
Step-by-Step Guide to Trimming Beef Cheeks
Follow these steps for perfectly trimmed beef cheeks:
1. Remove any large portions of exterior fat
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Identify any thick sections of hard, white fat covering the cheeks.
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Use your boning knife to slice beneath the fat, angling the blade slightly upwards.
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Cut off the fat portions and discard. Don’t cut too deeply.
2. Scrape off the silverskin
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Locate the thin, silver-colored membrane covering the cheek muscle.
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Insert the tip of your knife just under the skin, holding the blade almost parallel to the meat.
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Gently scrape the silverskin off, working slowly to avoid excessive meat loss.
3. Trim remaining areas of visible fat
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Once silverskin is removed, trim any remaining bits of visible fat from the surface.
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Leave a thin layer of fat for flavor and moisture.
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Make cuts and scrapes at slight upwards angle to avoid cutting into the good meat underneath.
4. Even out thickness if needed
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Check cheeks for any very thick or very thin spots.
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Make slices to even out the thickness, so cheeks cook evenly. Don’t cut too much.
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Remove any unattractive edges or ragged bits.
5. Rinse trimmed cheeks
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Give the trimmed cheeks a quick rinse under cool water to remove any debris.
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Pat dry thoroughly with paper towels before seasoning or marinating.
Tips for Trimming Beef Cheeks
Keep these tips in mind for the best results when trimming beef cheeks:
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Work slowly and carefully to avoid excessive meat loss.
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Keep your knife sharp for easier, cleaner cuts.
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Trim just before cooking so the cheeks stay fresh.
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Save trimmed fat to render for cooking other dishes.
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Watch videos to see the trimming process in action before trying it yourself.
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Get help from your butcher if you don’t feel comfortable with the trimming.
What To Do After Trimming Beef Cheeks
Once your beef cheeks are trimmed up, you’ll want to season them well before cooking. Here are some ideas:
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Coat with a dry rub of herbs and spices.
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Marinate overnight in red wine or a bold sauce.
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Brine them for added moisture and flavor.
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Inject with broth for extra juiciness.
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Scoring the surface helps seasonings penetrate even further.
Then braise, stew, or roast the seasoned cheeks low and slow until fork tender. Enjoy their rich, meaty flavor in tacos, sandwiches, soups, or on their own. With a little upfront effort trimming, beef cheeks offer an amazing and economical alternative to typical cuts of beef.
The best way to cook beef cheeks
The beauty of this cut is that you can basically do whatever you want with it — as long as it’s submerged in liquid and given ample time to work its magic.
With a texture similar to lamb shanks, beef cheeks work well in a variety of dishes, from tortillas to pappardelle, or served simply on their own with a side of polenta or creamy mash. You can also use beef cheeks in lieu of short ribs — and they’re much cheaper!
Before cooking, trim off any excess fat or sinew around the beef. Although the fibres in the meat will break down over time, the sinew will remain tough and unpleasant, so it’s best to cut off as much of this as possible. If buying beef cheeks from your butcher, they will likely have already done this for you.
Beef cheeks are generally big in size, so we’d recommend one beef cheek per person.
- 2 beef cheeks
- 1 onion, diced
- 1 carrot, cut into chunks
- 1 celery stalk, cut into chunks
- Optional: Other aromatics, like leek and garlic
- 2 tbsp of tomato paste, or puree
- 1 cup of red wine
- 3-4 cups of beef stock (enough to cover the beef cheeks)
- A few sprigs of fresh thyme or rosemary
- 2 bay leaves
- Olive oil
- Salt and pepper, to taste
- For the sauce, 2 tsp of a thickening agent such as flour, cornflour or arrowroot flour
Just like you would with a steak, pat down the beef cheeks with a paper towel to get rid of any excess liquid. Season with plenty of salt and pepper.
Add a little olive oil into a large heavy-based pot or oven proof casserole dish on high heat. Sear the beef cheeks on both sides until lightly brown and caramelised.
Remove the beef cheeks and set aside. In the same pot, add a little more olive oil and saute the vegetables – onion, carrot, celery, leek or garlic.
Add the tomato paste or puree. Cook this out so you don’t get that raw tomato flavour.
Put the beef cheeks back in the pot. Add in the red wine to deglaze the pan and reduce the heat.
Pour in the stock, enough to cover the beef cheeks completely, and bring the pot to a simmer. Throw in a few fresh thyme or rosemary sprigs, and bay leaves.
Put the lid on the pot or wrap it tightly with foil. Cook the beef cheeks on a low heat for 3-4 hours, or in the oven at 160°C for 3-4 hours. You can also transfer the beef cheeks to a slow cooker and cook on low for about 6 hours or high for 4 hours. Basically just walk away for several hours and let the liquid work its magic.
Once the beef cheeks are ready – you’ll know when you can easily slice through with a spoon – take them out of the pot and set aside.
Remove the vegetable chunks, herb sprigs and bay leaves from the pot.
Strain the beef cooking liquid into a smaller saucepan over a low-medium heat.
Add flour and lower the temperature. Simmer until the sauce reduces and thickens.
What cut are beef cheeks?
As its name suggests, beef cheeks are taken from the facial muscle of the cow. As it is a hard working muscle, beef cheeks are an often tougher cut of meat, which is why they lend themselves to slow cooking.
Beef cheeks contain a fair amount of connective tissue known as collagen. Over time this collagen breaks down and becomes slightly gelatinous, producing a rich, melt-in-your-mouth texture. It’s when you braise them down slowly that you are rewarded with their full flavour.
Beef Cheek Trimming
FAQ
What happens if you don’t trim beef cheeks?
First off, you absolutely need to trim them. Beef Cheeks are surrounded by thick fat and sinew, and it will not render during cooking. Take the time to get rid of all of this, and what’s left is intensely marbled pieces of meat that will remind you of really good brisket point or short rib.
Do you cut up beef cheeks before cooking?
If your recipe requires it, cut each beef cheek into smaller pieces. If you’d like, you can enhance the flavor and appearance of the beef cheeks by browning them in a skillet. Place the cheek meat in a pot and add enough water, beef broth, or stock to cover the meat.
Are beef cheeks a good cut of meat?
Beef cheeks are a great lightweight alternative to traditional cuts. Beef cheeks are lower in calories and fat and higher in protein than most popular steaks.Mar 22, 2022
Do beef cheeks need to be trimmed?
While they have plenty of flavor and fat, beef cheeks can also have a little bit too much sinew and other things left on the meat, which means you need to trim it a little bit. Luckily, however, it is super easy to trim them so that they are ready for their braise.
What cut are beef cheeks?
As its name suggests, beef cheeks are taken from the facial muscle of the cow. As it is a hard working muscle, beef cheeks are an often tougher cut of meat, which is why they lend themselves to slow cooking.
What are beef cheeks?
Beef cheek meat is exactly as it sounds, the dense muscle of a cow’s cheek. It’s a very tough type of meat due to the amount of connective tissue in it. However, with the right cooking method, the tissue is broken down to reveal its pull apart, perfect texture, and rich flavor.
Should you cut off fat before cooking beef cheeks?
Before cooking, trim off any excess fat or sinew around the beef. Although the fibres in the meat will break down over time, the sinew will remain tough and unpleasant, so it’s best to cut off as much of this as possible. If buying beef cheeks from your butcher, they will likely have already done this for you.
Is beef cheek a tough cut?
Beef cheek, while seeming tough due to its location in the cow, is actually quite tender when cooked slowly. The cheek muscle has a fair amount of connective tissue that breaks down during slow cooking, resulting in extremely tender meat.
How do I know when beef cheeks are done?
Beef cheeks are done when the meat easily pulls apart with a fork. The braising liquid, made with beef stock, red wine, and onions, creates a delicious sauce that keeps the meat extra juicy and pairs well with many side dishes.