Beef cheeks sit on either side of the head and are known for their tender meat and flavor.

The cheek itself contains very little fat, but it does contain many tendons and muscles. Cattle use their cheeks when chewing.

Very suitable for stewing, but give it time. The meat becomes buttery tender when you cook it slowly.

Because beef cheeks are bacterially sensitive we store and ship them at -5 degrees.

Our beef cheeks may be incised or cut due to inspection and bacteriological testing. also, they are cut broadly and may be covered with a layer of fat.

Price per kilo.