What is Beef Cheek Meat? A Guide to This Underrated Yet Delicious Cut

Beef cheek meat also known as ox cheek is an underrated yet delicious cut of meat that comes from the facial cheeks of cattle. Despite being relatively unknown, beef cheeks have recently grown in popularity and can now be found at many butcher shops and specialty grocers.

So what exactly are beef cheeks? Here is a comprehensive guide to this unique and flavorful cut of meat.

What Part of the Cow Do Beef Cheeks Come From?

As the name suggests, beef cheeks are cuts of meat from the cheek muscles of cattle The cheek muscles are used frequently by cattle for chewing, which makes this meat very lean and tough Beef cheek has a good amount of connective tissue from all that chewing action, which is why it requires long, slow cooking times to break down and tenderize the meat.

Beef cheek muscles are covered by a thin silver skin membrane that should be removed before cooking. When trimmed, beef cheeks are irregularly shaped, ranging from oval to triangular like a small brisket. The meat has a deep ruby red color if the cattle were grass-fed, while grain-fed beef cheek has a lighter pink hue.

Flavor, Texture, and Uses of Beef Cheek Meat

While virtually unknown outside of Mexico, beef cheeks have a long history in traditional Mexican cuisine. The cut is prominently featured in signature dishes like barbacoa and birria. When properly braised for hours, beef cheek meat becomes fork tender and takes on the rich, unctuous meatiness of short ribs or oxtails. The ample collagen transforms into gelatin, leaving the meat succulent and juicy with a melt-in-your-mouth texture.

In terms of flavor, beef cheek tastes like a more intense, concentrated version of classic beef. The meat soaks up the aromatic spices and seasonings used to braise the cheeks, but still retains its signature beefy richness.

While beef cheeks were once difficult to source, they have risen in popularity. Chefs have begun to discover their incredible flavor and versatility beyond Mexican cuisine. Braised beef cheeks shine in rustic ragus, stews, soups, and even lasagna. When sliced thin after braising, they also work beautifully in sandwiches or on charcuterie boards.

How to Cook Beef Cheeks So They Are Tender

Cooking beef cheeks properly is key to enjoying their decadent texture. The meat must be braised long and slow in order to break down the tough connective tissues.

Here are some tips for braising beef cheeks:

• Cut the cheeks into smaller chunks to reduce cooking time.

• Season generously with salt and pepper.

• Brown the meat in batches in a hot pan to caramelize the exterior.

• Place cheeks in a braising liquid like beef broth, red wine, or tomatoes in a Dutch oven or slow cooker.

• Add aromatics like onions, carrots, celery, garlic, and herbs.

• Cook covered on low heat for 3-4 hours until fork tender.

• If the braising liquid is thin after cooking, remove cheeks and reduce to a sauce consistency.

• Shred the tender cheek meat and mix back into the sauce before serving.

When braised properly, the beef cheeks will be fall-apart tender and take on the flavor of the braising liquid. The natural gelatin gives the meat an incredibly soft, juicy texture.

Serving Ideas for Braised Beef Cheeks

Beef cheeks are incredibly versatile after braising and can be served in many creative ways:

• Tacos – Shred the cheeks and pile into tortillas with salsa and cheese.

• Burritos – Mix shredded beef cheeks with rice, beans, cheese, etc.

• Nachos – Top nachos with shredded cheeks, cheese, jalapeños, etc.

• Sandwiches – Pile tender shredded cheek meat on rolls with caramelized onions.

• Pizza – Top pizzas with sliced braised cheeks, cheese, and vegetables.

• Pasta – Toss braised beef cheeks with pasta shapes in a ragu-style sauce.

• Casserole – Layer lasagna noodles, béchamel, and braised cheeks.

• Soup – Add shredded cheeks to bean, veggie, or tomato-based soups.

• Salad – Serve sliced cold cheeks over spinach with vinaigrette dressing.

• Charcuterie- Arrange thin slices of braised cheek on cheese boards.

With its rich meatiness and tender shredded texture, beef cheeks can substitute for pot roast, brisket, or short ribs in just about any recipe. This cut transforms into a totally different, mouthwateringly tender meat after long braising.

Where to Buy Beef Cheeks

While beef cheeks were once only found at Mexican carnicerias and high-end butcher shops, they are becoming more widely available. Many mainstream grocery stores now carry this specialty cut, often vacuum-packed for freshness. You can also order beef cheeks online through quality meat purveyors like Rumba Meats, which ships them vacuum-sealed overnight.

When buying beef cheeks, allow about 1 pound per person. Look for a rich red color without too much external fat. Also confirm the cheeks are completely trimmed by your butcher, as the fatty outer membrane must be removed before cooking. Store beef cheeks well wrapped in the fridge for 2-3 days until ready to cook.

Is Beef Cheek Meat Healthy?

Yes, beef cheek meat is a healthful, lean cut of beef when trimmed of external fat. As with other cuts, grass-fed beef cheeks are higher in beneficial omega-3 fatty acids compared to grain-fed. All beef is an excellent source of protein, iron, zinc, and B vitamins.

When braised in a broth, wine, or tomato-based liquid, beef cheeks make for a highly nutritious main course. Enjoy this underappreciated yet amazing cut of meat in your favorite Mexican dishes or experiment with new recipes that highlight its unique texture and flavor. With proper cooking, beef cheeks deliver an unbelievable beef eating experience!