If you’ve never cooked with beef cheek meat, you’re missing out on one of the most flavorful and tender cuts of beef. It’s a hidden gem in the culinary world, often overshadowed by more common cuts like brisket or short ribs. But once you try it, you’ll wonder why it’s not a kitchen staple!
Whether you’re looking for a rich, melt-in-your-mouth meal, an affordable yet gourmet beef option, or a cut that works beautifully in slow-cooked dishes, beef cheeks are the answer. In this guide, we’ll dive deep into everything you need to know about beef cheek meat—from where it comes from to the best ways to cook it.
Let’s get started!
What Is Beef Cheek Meat?
Understanding the Cut: Where It Comes From
Beef cheeks come from the facial muscles of the cow—specifically, the masseter muscles that help the cow chew food all day long. Because these muscles get a lot of exercise, the meat is lean, packed with connective tissue, and bursting with flavor.
Why Beef Cheeks Are Different from Other Cuts
Unlike fattier cuts like ribeye or brisket, beef cheek meat is naturally tough when raw. But don’t let that fool you! When cooked properly—usually by slow cooking or braising—it transforms into a buttery-soft, fork-tender delicacy.
Another unique aspect? The gelatinous texture. As the connective tissue breaks down during cooking, it creates a rich, silky texture that’s perfect for stews, tacos, pasta sauces, and more.
Nutritional Value of Beef Cheek Meat
Beef cheeks aren’t just delicious—they’re also nutritious. Here’s a quick breakdown of what you’re getting in a 100-gram (3.5 oz) serving of cooked beef cheek meat:
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 25 g |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Iron | 3.5 mg |
| Zinc | 6 mg |
| Collagen | High |
As you can see, beef cheeks are a great source of protein, iron, and collagen, making them excellent for muscle growth, healthy skin, and strong joints.
Why You Should Try Beef Cheek Meat
Still on the fence? Here’s why beef cheeks deserve a spot on your dinner table:
1. Unmatched Flavor
Beef cheeks are deeply beefy and rich, absorbing marinades and seasonings beautifully. If you love bold flavors, this cut is a game-changer.
2. Fall-Apart Tenderness
When slow-cooked, beef cheeks become so tender you can cut them with a spoon. It’s like brisket—but even more luscious!
3. Budget-Friendly Gourmet
Compared to premium cuts like wagyu or filet mignon, beef cheeks are affordable yet taste just as luxurious. You get restaurant-quality meat without breaking the bank.
4. Packed with Collagen
If you love the health benefits of bone broth, beef cheeks are a fantastic choice. The high collagen content helps improve skin elasticity, joint health, and gut function.
5. Perfect for Slow Cooking
If you enjoy set-it-and-forget-it meals, beef cheeks are ideal. Just braise them for a few hours, and they’ll reward you with an incredibly rich, melt-in-your-mouth dish.
How to Buy and Store Beef Cheek Meat
Where to Buy: Butcher Shops, Supermarkets, and Online Sources
Beef cheeks aren’t always available at regular supermarkets, but you can find them at:
- Local butcher shops – Ask your butcher to reserve some for you.
- Specialty meat markets – Many gourmet stores carry beef cheeks.
- Online meat suppliers – Websites specializing in quality meat often have beef cheeks available for delivery.
How to Choose the Best Quality Beef Cheeks
When shopping for beef cheeks, look for:
- ✔ Dark red color – This indicates freshness.
- ✔ Minimal fat but plenty of connective tissue – More collagen means better texture after cooking.
- ✔ Well-trimmed pieces – Some butchers sell them with excess fat and sinew, which needs to be removed before cooking.
Proper Storage Methods: Fresh vs. Frozen
To keep your beef cheeks fresh and delicious, follow these storage tips:
- Refrigeration: Store raw beef cheeks in the fridge for up to 3 days in an airtight container.
- Freezing: Wrap tightly in plastic wrap and freeze for up to 6 months.
- Thawing: Defrost overnight in the fridge before cooking for the best results.
How to Cook Beef Cheek Meat to Perfection
Cooking beef cheek meat isn’t like grilling a steak or roasting a brisket. Since cheek meat is a heavily used muscle, it needs low and slow cooking to break down its tough connective tissues and release its incredible richness. But don’t worry—once cooked properly, beef cheeks become unbelievably tender.
Best Cooking Methods for Beef Cheek Meat
You can’t just throw beef cheeks on a grill and expect magic to happen. This cut shines when cooked slowly over several hours. Here are the best ways to cook beef cheek meat for mouthwatering results:
1. Braising (Best for Tenderness and Flavor)
Braising is the gold standard for beef cheek meat. It involves slowly simmering the meat in liquid until it becomes fork-tender.
👉 How to braise beef cheeks:
- Sear the meat – Brown each side in a hot pan with oil to lock in flavor.
- Add aromatics – Onions, garlic, carrots, and celery add depth to the dish.
- Pour in liquid – Use beef broth, red wine, or tomato-based sauces.
- Slow cook for 3-4 hours – Simmer on low heat until the cheek meat falls apart.
💡 Tip: The longer you cook beef cheeks, the better they get. Aim for an internal temperature of 195-205°F (90-96°C) for ultimate tenderness.
Smothered potatoes – Try this easy smothered potatoes recipe for a perfect pairing with braised beef cheeks.
2. Slow Cooking (Effortless & Foolproof)
A slow cooker is perfect for beef cheek meat—just set it and forget it!
👉 How to cook beef cheeks in a slow cooker:
- Prep: Sear the cheek meat for extra depth.
- Flavor: Add broth, wine, or coconut milk for richness.
- Cook: Set on low for 8-10 hours (or high for 5-6 hours).
The result? Melt-in-your-mouth beef cheeks that require zero effort!
3. Pressure Cooking (Fast & Efficient)
Short on time? A pressure cooker (Instant Pot) can cook beef cheek meat in just 60-90 minutes instead of several hours.
👉 How to cook beef cheek meat in a pressure cooker:
- Sauté mode: Brown the beef cheeks for flavor.
- Add liquid: Use broth, wine, or soy sauce-based marinades.
- Pressure cook for 60-90 minutes: Let the collagen-rich cheek meat break down quickly.
💡 Tip: Let the pressure release naturally for maximum tenderness!
The Most Delicious Beef Cheek Meat Recipes
Now that you know the best cooking methods, let’s put them into action with some delicious, must-try beef cheek recipes.
1. Classic Braised Beef Cheeks Recipe
This hearty, rich dish is perfect for a comforting dinner. The red wine braise adds depth, while the slow cooking turns the beef cheek meat into fall-apart goodness.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Beef cheek meat | 2 lbs (900g) |
| Olive oil | 2 tbsp |
| Onion (chopped) | 1 large |
| Carrots (chopped) | 2 medium |
| Garlic (minced) | 4 cloves |
| Red wine | 1 cup |
| Beef broth | 2 cups |
| Tomato paste | 2 tbsp |
| Bay leaves | 2 |
| Thyme (fresh) | 2 sprigs |
| Salt & pepper | To taste |
Instructions:
- Sear beef cheeks in olive oil over high heat until browned. Remove from the pan.
- Sauté onions, carrots, and garlic until softened.
- Deglaze with red wine—scrape up any bits stuck to the pan.
- Add beef cheeks back in, pour in broth, tomato paste, and herbs.
- Simmer for 3-4 hours on low heat until the cheek meat is tender.
- Serve with mashed potatoes, polenta, or fresh bread.
2. Slow-Cooked Beef Cheek Tacos
Turn beef cheek meat into tender, juicy taco filling with this easy Mexican-inspired recipe.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Beef cheek meat | 2 lbs (900g) |
| Onion (sliced) | 1 large |
| Garlic (chopped) | 3 cloves |
| Cumin | 1 tsp |
| Paprika | 1 tsp |
| Chipotle powder | 1 tsp |
| Lime juice | 2 tbsp |
| Beef broth | 1 cup |
| Tortillas | 8 small |
Instructions:
- Season beef cheeks with cumin, paprika, and chipotle.
- Slow cook for 8 hours with onion, garlic, broth, and lime juice.
- Shred the beef cheeks with forks once tender.
- Serve in warm tortillas with fresh toppings like cilantro, avocado, and salsa.
💡 Tip: Add a smoky touch by grilling the shredded cheek meat before serving!
Common Problems & How to Solve Them
Even the best cooks run into challenges with beef cheek meat. Here’s how to fix them:
1. Why Is My Beef Cheek Meat Tough?
❌ Problem: The meat is still chewy and not falling apart.
✅ Solution: Cook it longer! The collagen in cheek meat needs more time to break down. Low and slow cooking is key!
2. How to Fix Overcooked or Dry Beef Cheeks?
❌ Problem: The meat is stringy or dry.
✅ Solution: Add moisture—let it rest in warm broth before serving.
3. How to Avoid Too Much Fat in the Final Dish?
❌ Problem: The sauce is greasy.
✅ Solution: Chill the dish and skim off the fat before reheating.
Final Thoughts: Why You Should Try Beef Cheek Meat Today
If you’ve never cooked with beef cheek meat, now is the time to start! It’s an incredibly flavorful, affordable, and versatile cut that transforms into luxurious, melt-in-your-mouth dishes with the right cooking techniques. Whether you braise, slow cook, or pressure cook, beef cheeks will reward you with deep, rich flavors and a silky texture that’s impossible to resist.
So, what are you waiting for? Grab some beef cheeks and start cooking!