What are beef cheeks? Is beef cheek a good cut of meat? The cut beef cheeks is named as such because it really does refer to the facial cheek muscle of a cow. Beef cheeks are a tough, lean cut of meat. Because of this, how you cook beef cheek recipes is important. Almost every beef cheeks recipe should be braised or slow-cooked to produce a tender result. Braise in red wine and rich stock flavoured with garlic and herbs for a fall apart result, and you’d be none the wiser to the once-tough cut. Once tender, this cut of beef is cost effective and delicious, perfect for entertaining.
From braising beef cheeks and serving them with salad to beef cheek ravioli, beef cheek meat is good for creating rich, warming recipes such as stews and pies. Here are our best recipes for beef cheeks.
The perfect party snack.
A masterclass by the Sydney favourites.
A classic winter warmer.
A rich and hearty dish.
A subtle way to enjoy beef cheeks.
Don’t skimp on the olives.
What’s better than a classic meat pie?
A delicate salad balances this rich beef cheek recipe.
A classic for a reason.
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