Our grass-fed and finished cheek meats are one of the most intense and flavorful cuts.
Similar to a brisket, cheek meat has a prominent grain and are full of connective tissue.
When braised, all of this tissue melts into gelatin and the cheek becomes luxuriously tender.
Beef cheeks need low heat and time. Sear them hard on all sides, then braise them covered in stock, wine, or a chile sauce at around 300°F for 3 to 4 hours, until a fork slides through with no resistance. A slow cooker on low for 8 hours works too.
Once tender, cheeks shred easily. They are the traditional cut for barbacoa, and they are excellent in tacos, over mashed potatoes, or folded into a pasta ragu. Braised cheeks taste even better the next day, so they are a good make-ahead meal: cool them in the braising liquid, then reheat gently.
Each cow has only two cheeks, so this cut is limited. Trim any silver skin before cooking if you want the cleanest texture.
From Carter Ranch. Our cattle are 100% grass-fed and grass-finished, raised 4-8 years on native grasses in the Big Horn Mountains near Ten Sleep, Wyoming.