RaisaB

Beef Cheeks

30 posts in this topic

I have been eating beef cheeks for years now, but upon thinking about it, I have never seen them sold anywhere? Is this just a cute name for butt? ANd where in the area can I get some cheeK? :)

Share this post


Link to post
Share on other sites

Too many easy jokes... It is actually the cheek (as in face) of the cow. This seems to be more of a restaurant cut that isn't much available to the general public. There's some here, though.

Share this post


Link to post
Share on other sites

Did you notice how they are calling sliced lamb shanks "lamb osso buco" and sliced pork hocks "pork osso buco"? I hadn't seen that before. A way to latch onto the trendy coattails of veal, as it were, and send the price of those lowly cuts into the stratosphere. Jeez, I remember in the 1980's when I could get veal shank for $1.99 a pound at Golden West Meats in Santa Monica and osso buco was a frequent dish on our table. Now, it's so expensive I do it only once or twice a season, for old times' sake.

Share this post


Link to post
Share on other sites

Seriously, does anyone have any good recipes for beef cheeks. I think I am going to order the beefcheeks from the above website.

After tasing the cheeks at Corduroys, I want to make something similar. Does anyone have any idea what they use in their recipe and theier method of cooking, (besides slow)?

Thanks all.

Share this post


Link to post
Share on other sites
Seriously, does anyone have any good recipes for beef cheeks. I think I am going to order the beefcheeks from the above website.

After tasing the cheeks at Corduroys, I want to make something similar. Does anyone have any idea what they use in their recipe and theier method of cooking, (besides slow)?

Thanks all.

As you can probably guess from how much these muscles are used, they are pretty tough. This points to a long, slow braise. Flavor with some earthy components, veal stock, shrooms, etc.

Share this post


Link to post
Share on other sites
I think I am going to order the beefcheeks from the above website.

Fifteen pounds of frozen beef cheeks is a huge amount of meat. If it's too much for you, I'd be interested in sharing the cost for a portion of it...

Share this post


Link to post
Share on other sites
Fifteen pounds of frozen beef cheeks is a huge amount of meat. If it's too much for you, I'd be interested in sharing the cost for a portion of it...

As will I.

Share this post


Link to post
Share on other sites

I had veal cheek at Maestro Saturday night, and the earth moved when I ate it!

I don't see any recipes for cheeks specifically in Molly Stevens' book, but I think a nice, slow, low braise would be just the thing.

Um, maybe Chef Pangaud would shed light on this on his thread.

Share this post


Link to post
Share on other sites
After tasing the cheeks at Corduroys, I want to make something similar. Does anyone have any idea what they use in their recipe and theier method of cooking, (besides slow)?

In my experience, Chef Power is very forthcoming with regard to his recipes. Send either Rissa or Ferhat a message and ask them if they could send you recipe.

Share this post


Link to post
Share on other sites
I tried sending Rissa a message, her box is full! Either that or she has blocked all PM's.

I'm seeing her tonight and I'll ask her then.

Share this post


Link to post
Share on other sites
Bumping this up, as Niman Ranch doesn't have any beef cheeks, nor does D'Artagnan. Anyone know of a local source?

A little trade secret: pork cheeks are way tastier than beef or veal cheeks.

Share this post


Link to post
Share on other sites
Bumping this up, as Niman Ranch doesn't have any beef cheeks, nor does D'Artagnan. Anyone know of a local source?

That's terrible! Imagine being born without cheeks!

Though I suppose it would make brushing your teeth and trips to the dentist easier.

Share this post


Link to post
Share on other sites
A little trade secret: pork cheeks are way tastier than beef or veal cheeks.

Algebraic version: for any value of x, pork x is way tastier than beef x or veal x.

Share this post


Link to post
Share on other sites

Anyone know of where to find them in the area? several queries at the Dupont Market left me with nothing but blank stares?

favorite preparations/recipes welcomed too!

Share this post


Link to post
Share on other sites
Anyone know of where to find them in the area? several queries at the Dupont Market left me with nothing but blank stares?

favorite preparations/recipes welcomed too!

You might make a special request for them at Organic Butcher of McLean. Maybe Union Meats at Eastern Market. But I doubt that there is any retail establishment where you can walk in and find them.

Share this post


Link to post
Share on other sites
Anyone know of where to find them in the area? several queries at the Dupont Market left me with nothing but blank stares?

favorite preparations/recipes welcomed too!

Ask Eco-Friendly at Courthouse/Dupont. You may have to special order, though, but (former) chef at Mio reported that's where he got them earlier this year.

Share this post


Link to post
Share on other sites
Ask Eco-Friendly at Courthouse/Dupont. You may have to special order, though, but (former) chef at Mio reported that's where he got them earlier this year.

Strange - i did ask eco-friendly at Dupont recently and they said they didn't have them. maybe i just spoke with the wrong person.

Share this post


Link to post
Share on other sites
Ask Eco-Friendly at Courthouse/Dupont. You may have to special order, though, but (former) chef at Mio reported that's where he got them earlier this year.

I imagine that restaurants get the limited amount that Bev has. He doesn't butcher a large number of animals, and there are only two cheeks per cow.

Share this post


Link to post
Share on other sites
Anyone know of where to find them in the area? several queries at the Dupont Market left me with nothing but blank stares?

favorite preparations/recipes welcomed too!

I actually bought some from a Dupont Farmer's market vendor about 6 weeks ago. I don't know the name, but it was the meat vendor nearest the metro escalator and the side where the guitar player hangs out most of the time. The vendor sells pork and beef, but mostly pork. Unfortunately, though, I only saw them on the board once. Good luck.

Pax,

Brian

Share this post


Link to post
Share on other sites

closing the loop.

beef cheeks remain elusive.

went to eastern market having heard that pork cheeks (what the hell, it's still a cheek) can be found at canales. but alas, they were not fresh, but smoked.

on a whim, asked cedarbrook farms at dupont market today and they pulled a bag of frozen pork cheeks from the freezer (it's not listed on the board). still frozen, it looks like two parts fat to one part meat, not to mention the skin still attached. but after 2 weeks, i'm happy that i just found cheeks of any sort.

so now i've got this hunk o meat and need to figure out how best to cook it. i thought i'd do a cider braise. but a question, should i remove the skin prior to braising or just brown the whole lot, and remove post braise? i'm all for keeping the fat, but by the looks of it, this seems a bit much even for me?

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now