Grass fed and finished
2.5-3 lbs (average)
Just as it sounds, beef cheeks are from the facial area of the animal. Since this is a very well used muscle, it is a touch cut of meat. However, when cooked the right way, beef cheeks are tender and easy to chew. It is best to cook beef cheeks low and slow using a slow cooker.
Traditionally some cultures have used beef cheeks with a “food as medicine” approach and doctors would even prescribe them to help with things like digestive problems and skin issues.
Nutrition breakdown is about 60% fat, 35% protein, 5% carbs (roughly).
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