Anyone ever seen beef cheeks?


 
LMichaels

LMichaels

TVWBB 2-Star Olympian
So yesterday, I'm at Sams and I see this. Anyone ever done anything with them? If so what? Look like a great buy but I've never run across anyone making them

1727571318427.jpeg
 
I don’t have any experience with it but it’s one of the cuts I would like to try.
I haven’t met a fish cheek I didn’t like so I’d wager they would be good too.
Fish cheeks have great meat texture with the muscles going different directions.
They are one of my favorite parts.

I’m going to see if my Walmart carries them.
If they do I’m gonna grab some.

For what it’s worth,
Them and oxtails are on my to do punch list.
 
I've done oxtails in the smoker. They come out REALLY tasty, but so "bony" and little bits and pieces come off. No fun to eat. I got a bunch of them in the freezer. They're gonna make soup or ragu not BBQ
Looks like they cook and eat a lot like brisket point. $22 they're worth a gamble. I could put a few on the smoker in the AM and they'd likely be perfect for a nice BBQ supper
 
I cooked some up once, gotta be well over 10 years ago. Took longer to trim than they did to cook :) Had never seen or heard of them at the time, but Sams Club had them cheap. Can't remember how I ended up serving them or how they turned out.

Now that I've watch Brad Robinson (Chud) cook some, I think I could turn some into some really nice barbacoa.
 
Here beef cheecks they are a "Grandma's" s cut. Really good for stews. I think I cut them up and did a Ragout. It was long before I had a smoker.

Stew meat so far has translated well to brisket like cooks on the smoker.
 
There used to be an amazing Mexican restaurant that made “Barbacoa” using cheek, I sorry they went under after Covid.
“Su Casa” wasa little place up in Fennville a;d I would get their “barbacoa torta”! They would braise the cheeks and flash fry the meat when they made the sandwich, it was ethereal!
 
I also bought some from Sam's made them a few times, Takes a little prep trimming but worth it.
timothy

Post in thread 'Ox Cheek??'

jesspryles.com

Porter braised beef cheek with grits & sorghum syrup

Hearty and rich, braised beef cheeks make for a perfect winter meal. Check out this beer-braised recipe served with some Southern staples.
jesspryles.com jesspryles.com
jesspryles.com

BBQ Smoked Beef Barbacoa using Beef Cheeks – Jess Pryles

Smokey, rich and incredibly tender. Make the most flavorful smoked beef barbacoa with beef cheeks and just three other ingredients.
jesspryles.com jesspryles.com
tvwbb.com

Beef cheek meat for tacos.

Bought a bag from Sam's club yesterday for a good price, and decided to try them for tacos. I got about 2 hrs in so far at 250 with some oak and hickory, gonna braise em in a foil pan with Barbacoa sauce from Rick Bayless and a bottle of Sol Cerveca. Tim Went the DO route...
tvwbb.com tvwbb.com
tvwbb.com

Beef cheek tacos.

tvwbb.com tvwbb.com
  • Like
 
Well, like I said earlier. I think I will get a pkg for $22 it's a pretty low risk if they're not good, and if they are, I can have some nice BBQ in less time than turning out a brisket
 
I like the grandma’s cut idea served in a stew.
My Omi literally ate every part of a cow or a pig and if she couldn’t figure out a good presentation it would go through her hand crank for worst.
 
Never cooked beef cheeks but have frequently had them at a restaurant, and always braised like you might do short ribs. If I were to ever stumble upon it in a grocery store or butchers I would definitely buy them
 
I have had them braised French style in red wine. They were very rich, almost too rich!

Lots of fat and collagen in them so ideal for low and slow. I've seen them smoked like mini briskets, wouldn't mind giving that a go.
 
RichardWhitmill said:
I have had them braised French style in red wine. They were very rich, almost too rich!

Lots of fat and collagen in them so ideal for low and slow. I've seen them smoked like mini briskets, wouldn't mind giving that a go.
Click to expand...
That will be my first "go" at them this coming week. Assuming Sam's still has them today when wife and I go there
 
I made beef check tacos, I think I posted it, but not sure.
They sure do have a different smell to them….it’s what I noticed anyways.
I didn’t like them much but I probably didn’t do something right I would guess……
 
Darryl - swazies said:
7 pounds…..okay, split em up?…what do you think the plan might be?
Click to expand...
I figure mostly I'll do mini brisket preps. I might also do some braised. I also have a crap ton of Ox Tails in the freezer. I tried smoking those. They were tasty but frankly I think they're best used to make a nice Sunday Gravy or soup or braised.
I figure the cheeks can be used similar to chuck roast only smaller. My plan is to trim and clean them, then have Renee vacuum seal them mabe individually(?). Then I can use them as I like when I like.
Weather permitting I plan on smoking a couple this week treating them like "midweek brisket"
 
LMichaels said:
So yesterday, I'm at Sams and I see this. Anyone ever done anything with them? If so what? Look like a great buy but I've never run across anyone making them
Click to expand...
I love 'em! I've done these quite a few times over the last 8-9 years. I wouldn't hesitate to encourage you to go for it.
I treat them exactly how I cook PSB, as they can get a little dry.

Edit:
However, if you want to go down the pulled only route don't trim all the fat cap off, it helps with self basting. (You can always remove the excess fat before the pull).
Or, if you do trim, lay slices of fatty, unsmoked, bacon to cover the top of the cheeks.

My first beef cheek cook in 2015: https://tvwbb.com/threads/smoked-beef-cheeks.59343/

ps. The photos didn't migrate when Chris did some update thingy a while back.
 
Last edited:
IDK about PSB. (Pork Shoulder Bacon?) The plan now is I've seen enough things on using them like a mini brisket. So, that will be first "go". Can't use bacon on stuff BTW as CFO has allergy to pork.
So, mini brisket it will be. Once I have that as a baseline I will try other methods if the mini brisket does not work out. I am assuming though, unlike a brisket which I don't wrap. (I did my first couple times and decided I was done with that "mess". So now they stay unwrapped until time to rest.
But, I am going to assume because of their small size I may have to wrap once they hit 160-170 internal and then take them to the 200-205 range as I would a brisket
 
You must log in or register to reply here.

 

Back
Top