Beef Cheeks

Beef Cheeks are cut from inside the facial area of the animal. The region is highly muscled, thus there is a fair amount of sinew. The meat from around this muscle does need to be trimmed before cooking, but the meat is rich and perfect for use in stews or meaty soups. It is best to braise then cook the cheeks slowly so as to enhance their tenderness. (AVG 1.25 lb)