Beef Cheeks

Grass-fed beef cheeks are one of the finest braising cuts on the animal. The cheek is a hard-working muscle — dense, well-marbled, and laced with connective tissue that breaks down over low, slow heat into something extraordinarily tender, with a deep, concentrated beefy flavor and a braising liquid that thickens naturally into a rich, glossy sauce.

Braise them in red wine or stock with aromatics and give them three to four hours of patient cooking. The result is meat that yields completely to a spoon, a sauce that coats everything it touches, and a dish that is better the next day than the day it was made.

Sold by weight. Select the size that best suits your recipe.

Also in the shop: our pasture-raised pork cheeks for a lighter take on the same preparation, our grass-fed oxtail and stew beef, and slow-simmered bone broth.