Beef cheek info

I've seen them at Sam's as well. And cook them just like Loup said. Real barbacoa is so damn good.

The one time I cooked them, I got them at Sam’s. They made some good tacos (I also followed the Meat Church recipe), but they were just a little too fatty for my wife’s taste. As another poster stated, they did require a pretty good bit trimming.

I imagine you could sub brisket out for cheeks in this recipe?

those are his pastrami beef cheeks

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those are his pastrami beef cheeks

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That's his regular beef cheeks. Above posters were right, you do get a lot of scrap that has to be turned into some type of product. That's why most places do barbacoa. They are some beautiful pieces of meat, but make sure you have your knives sharpened.

Some places sell them pre-trimmed (Hassell Cattle Company), some don't. If you get the non-trimmed ones be sure you are using the actual cheek part and not the piece with the fat cap that can resemble a cheek.

Oh ok.. saw the red

Yeah you need to trim them well. There are YouTube videos on that.

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I'd post some pics

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Please do. You’re culinary knowledge needs to be shared with the masses

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Clovis Pilgreen

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I'm no chef. You've never tried my cooking, nobody complains when they eat it.

cow turds in a pan, when they first went in the braising liquid



before shredding. You can see where the tendon pretty much dissolved.

This recipe is from the original king of smoked beef cheeks.

Smoke with Salt. Pepper. & Post Oak, maintaining around 250 for 4 hrs, then confit in wagyu beef fat until pull apart tender (2 hr).