Beef Cheek Meat

Though it’s not the first cut of beef that springs to mind when designing a dinner, beef cheek meat is a gastronomic treasure. Among chefs and home cooks who enjoy slow-cooked, melt-in-your-mouth cuisine, cow cheek meat has been a favorite for its amazing tenderness and deep, rich taste.

Meat from Beef Cheek?

As the name implies, beef cheek meat is the cut obtained from cow’s facial muscles. These muscles work hard all of the animal’s life, which makes the flesh tough when raw but quite delicious when cooked correctly. Slow boiling allows the connective tissues to break down into a luscious, gelatinous texture, therefore releasing its potential.

Why is meat from beef cheeks special?

Unlike other beef cuts, beef cheeks are loaded with collagen, which cooked low and slow turns into a velvety texture. When braising, slow cooking, and smoking—where time and mild heat produce a dish that is both rich in taste and quite tender—they are perfect. Few other cuts can equal the distinctive tasting sensation that cow cheek meat provides, whether it’s utilized in haute cuisine or comforting home-cooked meals.

Texture and Flavor Profile

Beef cheek meat is distinct from other cuts due to its dense, collagen-rich structure. Because the cheek muscles are heavily worked, the meat starts out tough but transforms into silky, melt-in-your-mouth tenderness when cooked properly.

• Texture: When raw, beef cheeks feel firm and fibrous. However, after long, slow cooking, the meat softens significantly and becomes almost buttery in texture.
• Flavor: Beef cheeks are rich, beefy, and slightly gelatinous, absorbing flavors exceptionally well. This makes them ideal for braised dishes where they can soak up aromatic herbs, spices, and broths.

Many compare beef cheek meat to short ribs or oxtail, but it has a more pronounced depth of flavor and a unique, luxurious mouthfeel.

Nutritional Value of Beef Cheek Meat

Beyond its incredible taste and texture, beef cheek meat is also nutrient-dense, offering several health benefits:

Since beef cheek meat is high in collagen, it is often recommended for those looking to improve skin elasticity and joint health. When slow-cooked, the natural gelatin released makes the dish not only tasty but also nourishing.

Where to Buy Beef Cheek Meat

Finding quality beef cheek meat can sometimes be challenging, but there are several reliable sources:

1. Local Butcher Shops: Many specialty butchers carry beef cheeks upon request. Calling ahead ensures availability.
2. Online Meat Suppliers: Websites like Crowd Cow, Snake River Farms, and Porter Road offer high-quality, pasture-raised beef cheeks.
3. Gourmet Grocery Stores: Upscale supermarkets like Whole Foods or specialty Asian and Latin markets often stock beef cheeks.
4. Farmers’ Markets: If you have access to a local farmers’ market, vendors specializing in organic or grass-fed beef may offer this cut.
5. Wholesale Meat Distributors: If you’re cooking for a crowd or want to stock up, some wholesalers sell bulk beef cheek meat at a discounted rate.

Selecting the Best Beef Cheek Meat

When buying beef cheeks, look for well-trimmed, dark red meat with minimal sinew. Some butchers sell them pre-trimmed, but if not, you may need to remove the excess fat and silver skin before cooking.

How to Cook Beef Cheek Meat

Beef cheek meat requires slow cooking techniques to unlock its full potential. Because it contains a high amount of collagen, cooking it over low heat for an extended period transforms the tough fibers into a tender, gelatinous delight.

Best Cooking Methods for Beef Cheek Meat

1. Braising (Best for Maximum Tenderness)

Braising is the most popular way to cook beef cheeks because it allows the meat to become fall-apart tender while absorbing deep flavors from the cooking liquid.

How to Braise Beef Cheeks:

1. Sear the Meat: Heat oil in a heavy-bottomed pot and sear the beef cheeks on both sides until browned. This step enhances the flavor.
2. Add Aromatics: Sauté onions, garlic, carrots, and celery in the same pot.
3. Deglaze the Pan: Pour in red wine or beef broth to lift all the caramelized bits from the pan.
4. Slow Cook: Add fresh herbs (rosemary, thyme, bay leaves) and beef stock. Cover and simmer on low heat (300°F/150°C) for 3-4 hours until fork-tender.
5. Reduce the Sauce: Remove the meat, strain the liquid, and reduce it into a rich, silky sauce before serving.

Best Uses for Braised Beef Cheeks:

• Served over mashed potatoes or polenta
• As a filling for gourmet sandwiches
• Topped with fresh herbs and served with crusty bread

2. Slow Cooking (Set It and Forget It)

If you prefer a hands-off approach, using a slow cooker is an excellent option.

How to Slow Cook Beef Cheeks:

1. Place Ingredients in Slow Cooker: Add beef cheeks, broth, wine, onions, garlic, and herbs.
2. Set Cooking Time: Cook on low for 8-10 hours or high for 5-6 hours.
3. Shred and Serve: Once done, the meat should be tender enough to shred with a fork.

Best Uses for Slow-Cooked Beef Cheeks:

• Tacos, burritos, or enchiladas
• Hearty pasta dishes
• Served alongside roasted vegetables

3. Smoking (For BBQ Lovers)

For a unique twist, beef cheeks can be smoked, giving them a rich, deep smokiness with a crispy exterior.

How to Smoke Beef Cheeks:

1. Prepare the Meat: Trim excess fat and season with a dry rub (salt, pepper, garlic powder, paprika).
2. Preheat Smoker: Set to 225°F (107°C) and use wood like hickory or mesquite for added flavor.
3. Smoke the Meat: Place beef cheeks on the grill and smoke for 4-6 hours, spritzing with apple cider vinegar every hour to keep them moist.
4. Wrap and Finish: Once they reach 160°F (70°C) internal temperature, wrap in butcher paper and continue cooking until they reach 203°F (95°C) for ultimate tenderness.
5. Rest and Slice: Let rest for 20 minutes before slicing or shredding.

Best Uses for Smoked Beef Cheeks:

• Served in BBQ platters with coleslaw and cornbread
• Shredded for smoky beef cheek sliders
• Sliced and paired with mac and cheese

Essential Cooking Tips for Perfect Beef Cheeks

• Trim the Fat: If your butcher hasn’t already, remove excess fat and silver skin for better texture.
• Don’t Rush the Process: Beef cheeks need low and slow cooking to break down properly.
• Use the Right Liquid: Wine, beef broth, and tomato-based sauces enhance the richness of the meat.
• Let It Rest: Allow the meat to rest for 10-15 minutes after cooking for the juices to redistribute.
• Store Properly: Leftover beef cheeks can be refrigerated for up to 4 days or frozen for up to 3 months.

Delicious Beef Cheek Meat Recipes

Now that we’ve covered the best ways to cook beef cheeks, let’s dive into some mouthwatering recipes that highlight the rich, tender texture of this underrated cut.

Classic Braised Beef Cheeks

This French-style braised beef cheek recipe is perfect for a cozy dinner. Slow-cooked in red wine and herbs, the result is a deeply flavorful, fall-apart tender dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Main Course

Cuisine French

Servings 4 servings

Equipment

• Dutch Oven

Ingredients

  

• 2 lbs beef cheeks trimmed
• 2 tbsp olive oil
• 1 onion chopped
• 2 carrots diced
• 3 cloves garlic minced
• 1 cup red wine Cabernet Sauvignon or Merlot
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs thyme
• 2 bay leaves
• Salt and pepper to taste

• Heat olive oil in a Dutch oven over medium-high heat. Sear beef cheeks on both sides until browned (about 3 minutes per side). Remove and set aside.
• Add onions, carrots, and garlic. Cook for 5 minutes until softened.
• Pour in red wine, scraping up any browned bits from the pan. Let it simmer for 5 minutes to reduce slightly.
• Stir in tomato paste, beef broth, and herbs. Return beef cheeks to the pot.
• Cover and simmer on low heat (300°F/150°C) for 3-4 hours until tender.
• Remove beef cheeks, strain the sauce, and simmer until thickened.
• Plate with creamy mashed potatoes or buttery polenta.

Instructions

 

• Heat olive oil in a Dutch oven over medium-high heat. Sear beef cheeks on both sides until browned (about 3 minutes per side). Remove and set aside.
• Add onions, carrots, and garlic. Cook for 5 minutes until softened.
• Pour in red wine, scraping up any browned bits from the pan. Let it simmer for 5 minutes to reduce slightly.
• Stir in tomato paste, beef broth, and herbs. Return beef cheeks to the pot.
• Cover and simmer on low heat (300°F/150°C) for 3-4 hours until tender.
• Remove beef cheeks, strain the sauce, and simmer until thickened.
• Plate with creamy mashed potatoes or buttery polenta.

Notes

For an extra layer of flavor, cook the beef cheeks a day ahead and let them rest in the sauce overnight before reheating.

Keyword Beef Cheeks, Braised

1. Classic Braised Beef Cheeks

This French-style braised beef cheek recipe is perfect for a cozy dinner. Slow-cooked in red wine and herbs, the result is a deeply flavorful, fall-apart tender dish.

Ingredients:

• 2 lbs (900g) beef cheeks, trimmed
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 cup red wine (Cabernet Sauvignon or Merlot)
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs thyme
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Sear the Beef Cheeks: Heat olive oil in a Dutch oven over medium-high heat. Sear beef cheeks on both sides until browned (about 3 minutes per side). Remove and set aside.
2. Sauté the Aromatics: Add onions, carrots, and garlic. Cook for 5 minutes until softened.
3. Deglaze with Wine: Pour in red wine, scraping up any browned bits from the pan. Let it simmer for 5 minutes to reduce slightly.
4. Add Remaining Ingredients: Stir in tomato paste, beef broth, and herbs. Return beef cheeks to the pot.
5. Slow Cook: Cover and simmer on low heat (300°F/150°C) for 3-4 hours until tender.
6. Reduce the Sauce: Remove beef cheeks, strain the sauce, and simmer until thickened.
7. Serve: Plate with creamy mashed potatoes or buttery polenta.

Pro Tip:

For an extra layer of flavor, cook the beef cheeks a day ahead and let them rest in the sauce overnight before reheating.

2. Mexican-Style Barbacoa Beef Cheeks

If you love tender, spicy, and smoky flavors, this Mexican barbacoa-style beef cheek recipe is perfect for tacos, burritos, or rice bowls.

Ingredients:

• 2 lbs (900g) beef cheeks, trimmed
• 1 tbsp vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1 tbsp cumin
• 1 tbsp smoked paprika
• 1 tsp oregano
• 1 tsp salt
• ½ tsp black pepper
• 1 cup beef broth
• ¼ cup apple cider vinegar
• Juice of 1 lime

Instructions:

1. Sear the Beef Cheeks: Heat oil in a pan and sear beef cheeks until browned on both sides. Remove and set aside.
2. Sauté the Onion and Garlic: Cook for 3-4 minutes until soft.
3. Add Spices and Chipotle Peppers: Stir in cumin, paprika, oregano, salt, and black pepper.
4. Slow Cook: Transfer everything to a slow cooker. Add beef broth, vinegar, and lime juice. Cover and cook on low for 8-10 hours or high for 5-6 hours.
5. Shred and Serve: Use two forks to shred the meat and mix it into the cooking juices. Serve with warm tortillas, fresh cilantro, and pickled onions.

Pro Tip:

For a smoky flavor, add a teaspoon of liquid smoke or grill the meat for 5 minutes before serving.

3. Italian Osso Buco-Style Beef Cheeks

This Italian-inspired dish is slow-braised in tomatoes and white wine, perfect for serving over pasta or risotto.

Ingredients:

• 2 lbs (900g) beef cheeks
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup white wine (Pinot Grigio or Sauvignon Blanc)
• 2 cups crushed tomatoes
• 1 cup beef broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Sear the Beef Cheeks: Heat olive oil in a large pot. Sear beef cheeks on both sides. Remove and set aside.
2. Sauté Vegetables: Add onion, carrots, celery, and garlic. Cook until softened.
3. Deglaze with Wine: Pour in white wine and let it reduce for 5 minutes.
4. Add Remaining Ingredients: Stir in crushed tomatoes, broth, herbs, and bay leaf. Return beef cheeks to the pot.
5. Slow Cook: Cover and simmer for 3-4 hours on low heat.
6. Serve: Plate over risotto or fresh pasta, garnished with chopped parsley.

Pro Tip:

For a richer flavor, stir in a tablespoon of butter at the end before serving.

4. Beef Cheek Tacos with Avocado Crema

For a modern take on tacos, these tender beef cheek tacos are topped with a creamy avocado sauce for the perfect balance of richness and freshness.

Ingredients:

For the Beef Cheeks:

• 2 lbs (900g) beef cheeks
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp black pepper
• 1 cup beef broth
• ½ cup orange juice
• 3 cloves garlic, minced
• 1 small onion, sliced

For the Avocado Crema:

• 1 ripe avocado
• ½ cup sour cream or Greek yogurt
• Juice of 1 lime
• ½ tsp garlic powder
• Salt to taste

Instructions:

1. Season the Beef Cheeks: Rub beef cheeks with salt, cumin, paprika, and black pepper.
2. Sear the Meat: In a hot pan, sear beef cheeks on both sides.
3. Slow Cook: Transfer to a slow cooker with beef broth, orange juice, garlic, and onion. Cook on low for 8 hours.
4. Prepare the Avocado Crema: Blend avocado, sour cream, lime juice, garlic powder, and salt until smooth.
5. Assemble the Tacos: Shred the beef cheeks and serve in warm tortillas with avocado crema, fresh cilantro, and pickled onions.

Pro Tip:

For crispy beef cheek tacos, pan-fry shredded beef in a hot skillet for 2 minutes before serving.

Serving and Pairing Suggestions

Beef cheek meat is versatile and pairs well with a variety of sides, wines, and presentation styles. Whether you’re serving it for a cozy dinner at home or an elegant gathering, here are the best ways to elevate your dish.

Best Side Dishes for Beef Cheeks

1. Creamy Mashed Potatoes

Rich and buttery mashed potatoes complement the deep, meaty flavors of braised beef cheeks. Adding roasted garlic or Parmesan cheese can enhance the taste.

2. Polenta

Soft, creamy polenta is a classic Italian pairing for slow-braised meats. It absorbs the sauce beautifully and adds a velvety texture to each bite.

3. Roasted Root Vegetables

Oven-roasted carrots, parsnips, and potatoes provide a sweet contrast to the savory, gelatinous texture of beef cheeks.

4. Crusty Bread

A thick slice of rustic sourdough or baguette is perfect for soaking up rich sauces from braised beef cheeks.

5. Herb-Infused Rice

For a lighter option, serve beef cheeks over jasmine or basmati rice with fresh herbs like parsley or cilantro for a fresh contrast.

6. Fresh Slaw or Pickled Vegetables

Adding a crunchy slaw with cabbage, carrots, and a tangy vinaigrette balances the richness of beef cheeks, especially in tacos or sandwiches.

Best Wine Pairings for Beef Cheek Meat

Because beef cheeks are rich and deeply flavored, they pair well with bold, full-bodied wines.

Red Wines (Best Choices)

• Cabernet Sauvignon – Its tannins cut through the richness, balancing the dish.
• Malbec – Offers deep fruit flavors that complement the slow-cooked beef.
• Syrah/Shiraz – Spicy notes enhance smoked or braised beef cheeks.
• Zinfandel – A slightly jammy wine that pairs well with Prime Rib.

White Wines (For Lighter Dishes)

If your beef cheeks are cooked in a tomato-based or white wine sauce, a rich white wine like Chardonnay or Viognier can work surprisingly well.

Presentation Tips for an Elegant Beef Cheek Dish

If you’re serving beef cheeks for a special occasion, plating matters. Here’s how to elevate your presentation:

1. Use a Shallow Bowl

For braised beef cheeks, serve them in a shallow bowl with the sauce poured over the top for a restaurant-style look.

2. Garnish with Fresh Herbs

A sprinkle of chopped parsley, thyme, or microgreens adds a fresh, vibrant color contrast.

3. Add a Texture Contrast

For extra texture, top your dish with crispy fried shallots or toasted breadcrumbs.

4. Serve with a Wine Reduction Drizzle

Reducing the cooking sauce into a glossy glaze and drizzling it over the plate enhances both presentation and flavor.

Final Thoughts

Despite being less popular than other beef cuts, beef cheek flesh is one of the most tasty, soft, and satisfying to prepare. You can transform this underappreciated cut into a fine dining experience with the correct slow-cooking methods and complimentary side dishes. A flexible and incredibly fulfilling addition to your culinary repertoire, beef cheeks can be braised in red wine, slow-cooked for tacos, or smoked for barbecue.