Beef cheeks in red wine | Jamie magazine recipes (2024)

FAQs

How many pounds of beef cheeks per person? ›

Each cheek usually weighs around 300-400 grams but during cooking you will find that they shrink to about 200 to 300 grams. If buying for four people we recommend purchasing 1 kilogram of beef cheeks, this will leave you with a cooked weight of approximately 150g of meat per person.

Perfect match: Slow roasted beef cheek

The slow roasting tends to encourage a more complex, meaty flavour, which is a perfect simile for the earthen, rich notes of a Cabernet or older local red (at least 3-4 years old). The contrast of oak richness and aged earthen silkiness are a match made in heaven.

If your recipe requires it, cut each beef cheek into smaller pieces. If you'd like, you can enhance the flavor and appearance of the beef cheeks by browning them in a skillet. Place the cheek meat in a pot and add enough water, beef broth, or stock to cover the meat.

Why are my beef cheeks tough? If they haven't been cooked long enough, or if they haven't been submerged in the braising liquid while cooking, this can lead to tough rather than tender meat.

Also known as barbacoa meat, beef cheek meat is great in tacos, quesadillas, burritos and other delicious dishes. What is beef cheek meat? Beef cheeks come from the face of the cow, next to the jaw muscle. Our cheek meat produces a wonderful, melt-in-your-mouth bite packed with traditional flavor.

While beef cheeks are less popular today than they were in the past, they're one of the best cheap cuts of meat for slow cooking. They feature an ultra-beefy flavor, and cooking it in liquid brings it out fully. Another underappreciated cheap cut of meat is the bavette.

There Are Many Health Benefits

Beef cheeks are a great lightweight alternative to traditional cuts. Beef cheeks are lower in calories and fat and higher in protein than most popular steaks. Plus, they have more immune-supporting vitamins (vitamin C and B) and 200 percent more iron than traditional cuts.

Enzyme deficiency

“Alcohol is toxic to cells, and when it gets into the cells of your blood vessels, it makes them dilate,” explains Dr. Vij. “This reddens the skin and can make you feel warm.”

Are Beef Cheeks expensive? Beef Cheeks used to be one of the cheaper cuts & referred to as an Offal cut by the wholesalers. Recently modern chefs are using cuts like this in todays recipes, the demand & price have increased. We offer these at a reasonable price because we make them as a wholesale meat cut.

Derived from the facial muscles of the cow, beef cheek meat is known for its rich marbling and abundant collagen. This makes it a perfect choice for slow cooking methods like braising or roasting, as it becomes incredibly tender and develops a luscious, melt-in-your-mouth texture.

Should you wrap beef cheeks? ›

To get beef cheeks to that final tenderness test I have found more often than not we need to wrap and capture all the steam from our liquid to get over that final hurdle and breakdown that collagen seam. If not broken down it will be like a rubber band wrapped in beef.

Refrigeration slows but does not prevent bacterial growth. Therefore, it's important to use food in a timely fashion before it spoils or becomes dangerous. For raw ground meats, poultry, seafood and variety meats (liver, tongue, chitterlings, etc.), refrigerate them only 1 to 2 days before either cooking or freezing.

Can you overcook beef cheeks? Because beef cheeks are a tough secondary cut with a lot of muscle, they are perfectly suited to slow-cooking, and it would be very hard to overcook them!

Beef Cheeks are sold by the pound (lb.) or per piece. Each Beef Cheek averages 12 to 14 oz. As Beef Cheeks are so decadent and rich, we recommend one beef cheek per person at most.

For some people, the flavour of beef cheeks can be a bit heady, especially if they're not cooked long enough. If this true for you, then its a good idea to brine the meat first in a salt solution to help reduce the richness. This also has the advantage of seasoning the meat before cooking.

In other words, if you're cooking for 10 people, you'll want at least five pounds of meat total. For 20 people, plan to purchase 10 or more pounds of meat.

Calculate roughly 400g per person. If cooking beef off the bone, 1kg will serve four and 1.5kg will serve about six, so 200-300g per person. Calculate your cooking time for medium-rare with 20 minutes per 500g or for medium use 25 minutes per 500g.

There are two cheeks per animal, one each side and each Beef Cheek weighs on average 12 oz to 14 oz (340 g to 400 g) each. This muscle cut is hard working and in the case of Beef Cattle that is at least 6 to 8 hours a day chewing grass.