9 in stock

Beef Cheek Meat, now available in convenient 2"x2" cubes for effortless portion control. At Mad Butcher Meat, we strive to provide you with the highest quality ingredients, and our beef cheek meat is no exception.

Sourced from carefully selected cattle, our Beef Cheek Meat offers exceptional tenderness and rich, succulent flavors. Each cube is expertly cut to a uniform size of 2"x2", ensuring consistent portions that make meal preparation a breeze. Whether you're a professional chef or a home cook, these perfectly portioned cubes save you time and effort in the kitchen.

Beef cheek meat has gained immense popularity among culinary enthusiasts for its exceptional taste and versatility. When braised or slow-cooked, it transforms into a meltingly tender delicacy, releasing deep, savory flavors that will captivate your taste buds. From hearty stews and flavorful ragùs to delectable tacos and gourmet sandwiches, the culinary possibilities are endless with our beef cheek meat.

30 LBS case cut into 2x2 squares

No shipping or delivery; for store pickup only

Cooking Instructions for Beef Cheek Meat:

  1. Preparation: Prior to cooking, ensure the beef cheek meat is thawed if frozen. Pat dry with a paper towel to remove any excess moisture.

  2. Seasoning: Season the beef cheek meat with your preferred spices and seasonings, such as salt, pepper, garlic powder, or herbs. Allow it to marinate for at least 30 minutes to enhance the flavors.

  3. Braising Method: One popular method for cooking beef cheek meat is braising. Here's a simple braising method:

    a. Heat a large, oven-safe pot or Dutch oven over medium-high heat. Add a small amount of oil and let it heat up.

    b. Sear the beef cheek meat on all sides until nicely browned. This step helps to develop rich flavors.

    c. Remove the meat from the pot and set it aside momentarily. Add diced onions, carrots, and celery to the pot, and sauté until they begin to soften.

    d. Deglaze the pot by adding a liquid such as red wine, beef broth, or a combination of both. Scrape the bottom of the pot to release any flavorful bits stuck to it.

    e. Return the beef cheek meat to the pot and add enough liquid (broth, stock, or a combination of broth and wine) to partially cover the meat. The liquid should come about halfway up the sides of the meat.

    f. Cover the pot with a lid and transfer it to a preheated oven. Cook at a low temperature (around 275-300°F or 135-150°C) for approximately 3-4 hours or until the meat becomes tender and easily pulls apart with a fork.

    g. Once done, remove the pot from the oven. Carefully transfer the beef cheek meat to a serving platter or cutting board, and let it rest for a few minutes before serving.

  4. Serving: Beef cheek meat is incredibly versatile and can be enjoyed in various dishes. You can serve it as a main course alongside mashed potatoes, roasted vegetables, or creamy polenta. Alternatively, shred the tender meat and use it in tacos, sandwiches, or as a filling for savory pies.

Note: Cooking times may vary depending on the size and thickness of the beef cheek meat. It's recommended to check for doneness by testing the meat's tenderness with a fork.

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