Cheek is the hard-working, lean facial cheek muscle, housing an abundance of connective tissue, known as collagen. This cut responds well to moist, slow extended cooking methods. Cheek is perfect diced in curries, braises and stews, but also holds its shape well when cooked whole.
Slow-grown, regeneratively grazed, grass-fed and finished beef from our farm on the Central Coast and our regenerative partnering farm Furracabad Station in Glen Innes.
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