What is beef cheek meat used for?

This cut responds well to moist, slow extended cooking methods. As the collagen breaks down, it produces a tender and flavoursome result. Cheek is perfect diced in curries, braises and stews, but also holds its shape well when cooked whole.

What does beef cheek meat taste like?

Closer to something like short ribs, than steak. correct. More of a oxtail meat/pot roast/short ribs texture. More delicate and tender than steak, and a deeper and richer flavor.

Is beef cheek healthy?

What’s this mean for cheek muscles? They’re super strong! The continuous chewing movement means more blood flow to the area and toned muscles that result in an enormous amount of flavor for the cut! They’re Healthy!

Why are my beef cheeks tough?

What are beef cheeks? As its name suggests, beef cheeks are taken from the facial muscle of the cow. As it is a hard working muscle, beef cheeks are an often tougher cut of meat, which is why they lend themselves to slow cooking. Beef cheeks contain a fair amount of connective tissue known as collagen.

Does beef get softer the longer you cook it?

Match the cut to the cooking method

But the longer you cook connective tissue, the more it softens and becomes edible. To be specific, muscle tends to have the most tender texture between 120° and 160°F.

Why is my beef not tender in slow cooker?

Why is meat still tough in the slow cooker? It’s because you haven’t let the collagen break down. Extend the cook time, make sure there’s enough liquid and keep an eye on the dish.