Wagyu Beef Cheeks
Best when slow braised until the morsels become meltingly tender with a rich mouth feel. Read More
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The trend in "nose to tail" cooking which uses every part of the animal has introduced some new favorites like beef cheeks. This cheek muscle of the cow is a tough cut that requires long and slow cooking to make it tender while absorbing the flavors of the braising liquid. These slow braised morsels become meltingly tender with a rich, memorable mouth feel.
Shipped frozen in 2 lb. packages.