Wagyu Beef Cheeks

Best when slow braised until the morsels become meltingly tender with a rich mouth feel. Read More

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. Sourced from Wagyu from cattle raised on expansive Australian pastures by dedicated families who steward the land and are obsessed with crafting the finest beef. Ships: Three one pound packages.