If you’re looking to step out of the box and introduce something a little new onto your at-home menu, beef cheeks are the perfect variation from the norm.
As its name suggests, beef cheeks are taken from the facial muscle of the cow. As it is a hard working muscle and beef cheeks are an often tougher cut of meat, which is why they need to be cooked slow. Beef cheeks might have a tough reputation but with a little love and a lot of time, you’ll be guaranteed an incredibly tender and juicy melt in your mouth beefy flavour. You won’t even need a knife to slice through it.
The beauty of this cut is that you can basically do whatever you want with it — as long as it’s submerged in liquid and you give them ample time to work their magic. They can take anywhere between 8 or 12 hours. Think outside the box and experiment with this cut as it rises in popularity with home-cooks across the country.
The Kattle Kountry Difference
Our locally raised Red Angus beef is tender and beautifully marbled. You will instantly notice the difference between a Kattle Kountry steak and your usual grocery store cuts. Our beef is under 18 months of age to ensure a high quality, tender beef product. You’ll enjoy the rich flavour experience at every meal!
The Flavour Experience
Our beef is under 18 months of age to ensure a high quality, tender beef product. You’ll enjoy the rich flavour experience at every meal!