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Cheek

The Cheek is prepared by the removal of the lips (mucous membrane of the mouth) from the conical papillae. Excessive fat is removed. Best for slow cooking.


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Secondary Cuts

Cheek


Cheek is the hard-working, lean facial cheek muscle, housing an abundance of connective tissue, known as collagen. 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.

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