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. 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.