Beef Cheek

Beef cheek is one of the most underrated cuts on the animal—and one of the most rewarding. Taken from a hardworking muscle, it’s naturally rich, collagen-heavy, and built for slow cooking. When prepared properly, beef cheek transforms into unbelievably tender, silky meat with deep, beef-forward flavor and a luxurious, “melt-in-your-mouth” texture that rivals short rib.

Our Wagyu Beef Cheek takes that experience even further, offering exceptional richness and a velvety finish that makes it a go-to for braises, smoked meats, and taco night. This cut is all about patience: low heat, time, and the payoff is next-level.

2 lb packs • Whole beef cheeks

Preparation

Beef cheek shines with low-and-slow cooking methods that break down connective tissue and turn it into a tender, spoon-cut bite.

Recommended methods:

• Braise (classic): Sear hard first for color and flavor, then braise gently in stock, wine, or a rich sauce until fork-tender.

• Smoke: Beef cheeks are incredible on the smoker—season like brisket, smoke low and slow, then wrap and finish until deeply tender. Slice for smoked beef plates or shred for sandwiches and tacos.

• Slow cooker / Dutch oven: Ideal for set-it-and-forget-it comfort food and shredded applications like tacos, bowls, and ragù.

• Sous vide: For a cleaner, steakhouse-style texture—finish with a hard sear or quick grill to caramelize the exterior.

Pro tip: Beef cheek is best when cooked until fully tender (not “medium-rare”). You’re aiming for the moment it yields easily and pulls apart with gentle pressure—then let it rest in its cooking liquid (or wrapped juices) for maximum moisture and flavor.

Alternative Names

Beef cheek may also be listed as:

• Beef Cheeks / Cheek Meat

• Ox Cheek

• Joue de Boeuf (French)

• Carrillada (Spanish)

• Cachete / Cachete de Res (often used for cheek meat in Latin markets)