AtlasMas

Beef cheeks are the masticatory muscles. You can find them on the cheeks of ruminant animals (cattle) and they practically never not stop moving. Thanks to their fine muscle and collagen fibres, they literally fall apart after boiling or braising for a long time and they are among the tenderest and tastiest cooked meats. Cheeks are not suitable for steaks, but they are ideal for dishes that require a large pot with a lid, wine and time.