Beefmaster Cheek Meat
$16.00
Beef cheek is a hard-working muscle loaded with collagen. Cooked quickly it is tough; braised slowly it turns silky and falls apart, which is why it is the traditional cut for barbacoa.
How to cook it: season and brown it, then braise covered with chiles, onion and stock, or red wine and aromatics, at low heat until it shreds easily with a fork, usually three to four hours. A pressure cooker gets there in about an hour.
Thaw in the refrigerator, about 24 hours for most packs. For faster thawing, keep the package sealed in cold water and change the water every 30 minutes, then cook it right away.
Every pack is individually weighed. Choose your size above.
From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.
Beefmaster Cheek Meat
$16.00