Information about Beef Cheeks.
Beef Cheeks are a very fibrous cut of meat that has an amazing flavour with a texture similar to Pulled Pork. The Beef or Ox Cheeks are perfect for Low & Slow cooking, breaking down the meat fibres producing deliciously tender Beef. The Beef Cheeks are a natural cut & weigh approximately 400 grams each with the outer fat removed. We package them 2 portions per pack straight of the butchers block, this keeps them as fresh as the day they were cut when kept at -18°c.
The flavour from these delicious pieces is amazing & very rich, this is why you find these on the menus in top restaurants across the globe.
What are Beef Cheeks?
Beef Cheeks are the outer facial muscle used for chewing.
Beef Cheeks have a fibrous texture making them Fairly Course because they are a hard working muscle because of the constant grazing of the Cows. The shape of the Cheeks is round & would fit in the palm of an average hand. The outer area of the Cheek have thin silverskins strips across which are easily removed (carefully) with a sharp knife. These are regarded as an “Offal” when we produce them as a wholesale meat cut, because they are from the higher natural bacteria area. Beef Cheeks are also referred to as “Ox Cheeks” by the butchers.
How are Beef Cheeks butchered?
The Beef Cheeks are cut as a whole muscle from either side of the head.
To cut a Beef Cheek, the skin needs to be removed from the whole head. Once this is done the “Outer Cheek Muscles” are scooped out with a sharp knife as a single piece. The expert butchers have to remove these carefully so they don’t slash into the main muscle of the meat. The Cheeks are better when cooked whole because it keeps all the natural juices inside the meat fibres, cutting into the muscles allows the juices to escape when cooking.
The Ox Cheeks have the excess fat removed from the outside to reduce waste & preparation time in the kitchen. The outer Silverskin parts are easy to remove at home with a sharp pointed knife. These are left on because that once removed the Cheeks will go dry on the outside, removing this just before seasoning & cooking is fine. Beef Cheeks & Pig Cheeks are similar in texture,with the Beef having a stronger flavour.
Are Beef Cheeks like Pork Cheeks?
Compare the results from these 2 Beef Cheek Recipes below to see the difference between Beef & Pig Cheeks;
How do we pack Beef Cheeks?
The Cheeks are packed in Freezer Friendly Recyclable Pouches 2 per pack.
We cut & prepare our Beef Cheeks within a few minutes of packing because this ensures that all the natural moisture remains in the meat to give better results in the kitchen. We vacuum seal them into clear Freezer Friendly Recyclable Pouches because the meat juices are sucked into the meat so they’ll retain their natural flavour when frozen. The Cheeks are Vacuum Sealed as pairs to reduce the amount of plastic & give the longer shelf life. Once packed they are labelled with full traceability from Farm to Fork & “Blast Frozen” to -25°c.
All our Beef is fully traceable through modern technology, with animals now having virtual passports to ensure they are monitored from farm to fork.
All production plants & slaughterhouses that make any of our meat cuts or products are BRCGS / IFS approved . All refrigerated air is filtered in the production rooms, the butchers & packing staff wear fully protective clothing, these precautions reduce natural bacteria. Operated with the highest hygiene & temperature controls to ensure you enjoy the same taste & texture from all our meats.
The Recyclable Packaging protects your Beef Cheeks when handling & packing of your order, any cross contamination from other meats or foodstuffs when stored chilled. The packaging protects your Meat from any Freezer Burn & the packaging keeps the natural moisture locked into the Cheeks when bringing up to room temperature before cooking.
We use stronger & thinner recyclable Plastic Pouches / Trays to pack our meats, this reduces our “Carbon Footprint”, we use 30% less plastic than previous packaging. We always ask you to Recycle all your packaging when you receive an order from us. The customer is the most important link in the recycling process, we hope to work towards a Greener Future.
Please see this link on How to recycle plastic. We all need to do our best for a Greener future#swf_recycle♻Â
The clear recyclable pouches are perfect for our customers at home or in the trade to recycle responsibly. Please see the link:How to recycle plastic
Do Beef Cheeks give good value for money?
The Cheeks are well trimmed to reduce Food Waste & give customers better value.
Ox Cheeks used to be very cheap as they were considered a secondary cut of meat, mainly bought by lower income families & used in stews or braised. In recent years with food becoming much more mainstream on Television & Social Media cuts of Beef like the Cheeks have become very popular with celebrity chefs, causing an increased demand & price.
To keep the price of Beef Cheeks Lower, we produce them as a Wholesale Meat Cut. The Wholesale Production has the added benefits of faster more efficient ways of cutting, packing & procurement of raw meats, packaging & energy. The savings made during the processes of cutting & packing make the cost per portion cheaper, with these Cheeks shipped direct to our distribution centre, allow us to offer quality Beef Cheeks at a cheaper price online.
Our online customers are re-ordering them as they make a fantastic treat without paying restaurant prices.
We are always looking at ways to save money in production & packaging to create better value. Read more details about how we give you More Meat For Your Money ….. #moremeatfym
Provenance of our Beef.
We source all our Irish Grass Fed Beef from farms local to production in Ireland. The slaughterhouses / production plants are constantly supplied with a sustainable supply of top quality cattle. Local farmers have long term relationships with production to ensure continuity of supply all year round.
Our Irish Grass-Fed Beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important not only to the livestock but to the results it brings to the table. The process from farm to finished product is always very humane & efficient.
The select choice of breeds we use for our cuts; Charolais, Limousin, Angus, & Hereford, having good confirmation & delivering good yields. Most beef farmers & producers raise their cattle under “Bord Bia” guidelines. All our beef is fully traceable from farm to fork, with all cattle having digital passports, showing farmers details, breed, welfare etc.
The flavour & texture of our Irish Beef is recognised across the globe & found in many high end restaurants internationally.
Are Beef Cheeks nutritious?
Ox Cheeks are a highly nutritious Red Meat high in Protein.
To keep our Cheeks leaner our butchers trim off the excess fat to leave just the main muscle. The thin Silver skin that remains is easily trimmed, giving you just the lean muscle meat. The Cheeks have a higher Iron concentration than most other cuts. These are a great source of Vitamins & Minerals helping to maintain natural metabolism & energy levels, promoting strong bones,teeth & a healthy heart.
The Irish Select Grass Fed Cattle provide a better quality & healthier meat content in all our Beef Cuts. It has a lower fat content than Grain Fed Beef whilst still giving a great taste.
How do you cook Beef Cheeks?
Beef Cheeks produce the best results when cooked Low & Slow in the oven or on the Barbecue.
Ox Cheeks are a fibrous muscle & super delicious, the hard working muscle has a stronger flavour than most other Beef Cuts, apart from OxTails. The Cheeks are very tender when cooked & are easily teased apart with your fingers or a spoon, the meat fibres breakdown during the slow cook. Ox Cheeks are one of those smaller Meat Cuts that packs a big flavour that are guaranteed to bring a smile to those eating them.
These are truly delicious when slow-cooked in a Red Wine or Guinness as they are a Gelatinous Course cut that has a very rich flavour. After braising in the oven or cooking low n’ slow on the BBQ, let these rest because the meat relaxes before gently teasing the meat apart for the Pulled Beef…. that just melts in your mouth. Beef Cheeks are becoming more popular at home nowadays & are not just a dish you would only get in a restaurant.
To help you cook your Beef Cheeks we have simple instructions for preparation & selected a few easy to follow video recipes below:
How to prepare your Ox Cheeks:
- Thaw your Cheeks in the fridge (leave in their bag) over night.
- Remove the Cheeks from the fridge & their bag place on a clean cutting board.
- Take a sharp, pointed knife & carefully trim the Silverskin off the outside of the muscle.
- Once trimmed, rinse under cold water & pat dry with a paper towel.
- Leave out on the cutting board for 60 minutes to get the meat up closer to room temperature.
- These are now ready to season & cook.
How to cook Beef Cheek recipes:
- Braised Cheeks in Red Wine
- Smoked & Braised Ox Cheeks in Guinness
- Trimmed & Smoked Ox Cheeks
- Slow Cooker Beef Cheek Recipe
Sharing your Beef Cheek Recipes on Social Media.
Low & Slow cooked Beef Cheeks are the perfect size for sharing, each Cheek serves 1-2 portions. As with all delicious foods, they are best when shared in company with a glass of wine.
Social Media has changed over the last few years with Food Posts becoming one of the most trending items with some of the largest followings. People’s interest in food & cooking has grown because they can see more videos on Youtube or Facebook. We have accounts on Social Media with Instagram, Twitter & our Facebook Page, we regularly share customer posts for recipes, cooks & ideas with our meats.Â
Our online followers enjoy the helpful posts as many people don’t know the best way to cook certain Meat Cuts or they are looking for inspiration to make new home cooked dinners. Posting your cooks with Beef Cheeks helps others to get better results & make great meals at home.
In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
To make finding your favourite recipes or meats, people use Hashtags in the text, these are a way of sorting your recipes or meats into categories. This makes it easy to search for a meat recipe or cooking method online.
Sherwood Foods Hashtags:
#swf_brand #swf_beef #ourbrandisapromise #abrandisapromise #moremeatfym #beefcheeksÂ
How to cook & recipes for Beef Cheeks:
Beef Cheeks in red wine by Jamie Oliver
Frequently asked questions about Beef Cheeks:
What are Beef Cheeks?
These are the soft outer Cheek Muscles from the lower side of the head, round in appearance, about the same dimensions as a half tennis ball.
How do you cook Beef Cheeks?
These are best cooked "Low & Slow" because the fibrous meat breaks down during the cooking process allowing you to pull the meat apart with just a spoon. Favoured cooking methods are; Smoked on the BBQ or in a slow cooker.
How heavy are Beef Cheeks?
The Cheeks are approx 400g each when trimmed, though they are a natural cut of meat so, weights vary according to the size of the cattle.
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.
- INFORMATION ABOUT BEEF CHEEKS
-
Information about Beef Cheeks.
Beef Cheeks are a very fibrous cut of meat that has an amazing flavour with a texture similar to Pulled Pork. The Beef or Ox Cheeks are perfect for Low & Slow cooking, breaking down the meat fibres producing deliciously tender Beef. The Beef Cheeks are a natural cut & weigh approximately 400 grams each with the outer fat removed. We package them 2 portions per pack straight of the butchers block, this keeps them as fresh as the day they were cut when kept at -18°c.
The flavour from these delicious pieces is amazing & very rich, this is why you find these on the menus in top restaurants across the globe.
What are Beef Cheeks?
Beef Cheeks are the outer facial muscle used for chewing.
Beef Cheeks have a fibrous texture making them Fairly Course because they are a hard working muscle because of the constant grazing of the Cows. The shape of the Cheeks is round & would fit in the palm of an average hand. The outer area of the Cheek have thin silverskins strips across which are easily removed (carefully) with a sharp knife. These are regarded as an “Offal” when we produce them as a wholesale meat cut, because they are from the higher natural bacteria area. Beef Cheeks are also referred to as “Ox Cheeks” by the butchers.
How are Beef Cheeks butchered?
The Beef Cheeks are cut as a whole muscle from either side of the head.
To cut a Beef Cheek, the skin needs to be removed from the whole head. Once this is done the “Outer Cheek Muscles” are scooped out with a sharp knife as a single piece. The expert butchers have to remove these carefully so they don’t slash into the main muscle of the meat. The Cheeks are better when cooked whole because it keeps all the natural juices inside the meat fibres, cutting into the muscles allows the juices to escape when cooking.
The Ox Cheeks have the excess fat removed from the outside to reduce waste & preparation time in the kitchen. The outer Silverskin parts are easy to remove at home with a sharp pointed knife. These are left on because that once removed the Cheeks will go dry on the outside, removing this just before seasoning & cooking is fine. Beef Cheeks & Pig Cheeks are similar in texture,with the Beef having a stronger flavour.
Are Beef Cheeks like Pork Cheeks?
Compare the results from these 2 Beef Cheek Recipes below to see the difference between Beef & Pig Cheeks;
How do we pack Beef Cheeks?
The Cheeks are packed in Freezer Friendly Recyclable Pouches 2 per pack.
We cut & prepare our Beef Cheeks within a few minutes of packing because this ensures that all the natural moisture remains in the meat to give better results in the kitchen. We vacuum seal them into clear Freezer Friendly Recyclable Pouches because the meat juices are sucked into the meat so they’ll retain their natural flavour when frozen. The Cheeks are Vacuum Sealed as pairs to reduce the amount of plastic & give the longer shelf life. Once packed they are labelled with full traceability from Farm to Fork & “Blast Frozen” to -25°c.
All our Beef is fully traceable through modern technology, with animals now having virtual passports to ensure they are monitored from farm to fork.
All production plants & slaughterhouses that make any of our meat cuts or products are BRCGS / IFS approved . All refrigerated air is filtered in the production rooms, the butchers & packing staff wear fully protective clothing, these precautions reduce natural bacteria. Operated with the highest hygiene & temperature controls to ensure you enjoy the same taste & texture from all our meats.
The Recyclable Packaging protects your Beef Cheeks when handling & packing of your order, any cross contamination from other meats or foodstuffs when stored chilled. The packaging protects your Meat from any Freezer Burn & the packaging keeps the natural moisture locked into the Cheeks when bringing up to room temperature before cooking.
We use stronger & thinner recyclable Plastic Pouches / Trays to pack our meats, this reduces our “Carbon Footprint”, we use 30% less plastic than previous packaging. We always ask you to Recycle all your packaging when you receive an order from us. The customer is the most important link in the recycling process, we hope to work towards a Greener Future.
Please see this link on How to recycle plastic. We all need to do our best for a Greener future#swf_recycle♻Â
The clear recyclable pouches are perfect for our customers at home or in the trade to recycle responsibly. Please see the link:How to recycle plastic
Do Beef Cheeks give good value for money?
The Cheeks are well trimmed to reduce Food Waste & give customers better value.
Ox Cheeks used to be very cheap as they were considered a secondary cut of meat, mainly bought by lower income families & used in stews or braised. In recent years with food becoming much more mainstream on Television & Social Media cuts of Beef like the Cheeks have become very popular with celebrity chefs, causing an increased demand & price.
To keep the price of Beef Cheeks Lower, we produce them as a Wholesale Meat Cut. The Wholesale Production has the added benefits of faster more efficient ways of cutting, packing & procurement of raw meats, packaging & energy. The savings made during the processes of cutting & packing make the cost per portion cheaper, with these Cheeks shipped direct to our distribution centre, allow us to offer quality Beef Cheeks at a cheaper price online.
Our online customers are re-ordering them as they make a fantastic treat without paying restaurant prices.
We are always looking at ways to save money in production & packaging to create better value. Read more details about how we give you More Meat For Your Money ….. #moremeatfym
Provenance of our Beef.
We source all our Irish Grass Fed Beef from farms local to production in Ireland. The slaughterhouses / production plants are constantly supplied with a sustainable supply of top quality cattle. Local farmers have long term relationships with production to ensure continuity of supply all year round.
Our Irish Grass-Fed Beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important not only to the livestock but to the results it brings to the table. The process from farm to finished product is always very humane & efficient.
The select choice of breeds we use for our cuts; Charolais, Limousin, Angus, & Hereford, having good confirmation & delivering good yields. Most beef farmers & producers raise their cattle under “Bord Bia” guidelines. All our beef is fully traceable from farm to fork, with all cattle having digital passports, showing farmers details, breed, welfare etc.
The flavour & texture of our Irish Beef is recognised across the globe & found in many high end restaurants internationally.
Are Beef Cheeks nutritious?
Ox Cheeks are a highly nutritious Red Meat high in Protein.
To keep our Cheeks leaner our butchers trim off the excess fat to leave just the main muscle. The thin Silver skin that remains is easily trimmed, giving you just the lean muscle meat. The Cheeks have a higher Iron concentration than most other cuts. These are a great source of Vitamins & Minerals helping to maintain natural metabolism & energy levels, promoting strong bones,teeth & a healthy heart.
The Irish Select Grass Fed Cattle provide a better quality & healthier meat content in all our Beef Cuts. It has a lower fat content than Grain Fed Beef whilst still giving a great taste.
How do you cook Beef Cheeks?
Beef Cheeks produce the best results when cooked Low & Slow in the oven or on the Barbecue.
Ox Cheeks are a fibrous muscle & super delicious, the hard working muscle has a stronger flavour than most other Beef Cuts, apart from OxTails. The Cheeks are very tender when cooked & are easily teased apart with your fingers or a spoon, the meat fibres breakdown during the slow cook. Ox Cheeks are one of those smaller Meat Cuts that packs a big flavour that are guaranteed to bring a smile to those eating them.
These are truly delicious when slow-cooked in a Red Wine or Guinness as they are a Gelatinous Course cut that has a very rich flavour. After braising in the oven or cooking low n’ slow on the BBQ, let these rest because the meat relaxes before gently teasing the meat apart for the Pulled Beef…. that just melts in your mouth. Beef Cheeks are becoming more popular at home nowadays & are not just a dish you would only get in a restaurant.
To help you cook your Beef Cheeks we have simple instructions for preparation & selected a few easy to follow video recipes below:
How to prepare your Ox Cheeks:
- Thaw your Cheeks in the fridge (leave in their bag) over night.
- Remove the Cheeks from the fridge & their bag place on a clean cutting board.
- Take a sharp, pointed knife & carefully trim the Silverskin off the outside of the muscle.
- Once trimmed, rinse under cold water & pat dry with a paper towel.
- Leave out on the cutting board for 60 minutes to get the meat up closer to room temperature.
- These are now ready to season & cook.
How to cook Beef Cheek recipes:
- Braised Cheeks in Red Wine
- Smoked & Braised Ox Cheeks in Guinness
- Trimmed & Smoked Ox Cheeks
- Slow Cooker Beef Cheek Recipe
Sharing your Beef Cheek Recipes on Social Media.
Low & Slow cooked Beef Cheeks are the perfect size for sharing, each Cheek serves 1-2 portions. As with all delicious foods, they are best when shared in company with a glass of wine.
Social Media has changed over the last few years with Food Posts becoming one of the most trending items with some of the largest followings. People’s interest in food & cooking has grown because they can see more videos on Youtube or Facebook. We have accounts on Social Media with Instagram, Twitter & our Facebook Page, we regularly share customer posts for recipes, cooks & ideas with our meats.Â
Our online followers enjoy the helpful posts as many people don’t know the best way to cook certain Meat Cuts or they are looking for inspiration to make new home cooked dinners. Posting your cooks with Beef Cheeks helps others to get better results & make great meals at home.
In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
To make finding your favourite recipes or meats, people use Hashtags in the text, these are a way of sorting your recipes or meats into categories. This makes it easy to search for a meat recipe or cooking method online.
Sherwood Foods Hashtags:
#swf_brand #swf_beef #ourbrandisapromise #abrandisapromise #moremeatfym #beefcheeksÂ
- HOW TO COOK BEEF CHEEKS RECIPES
-
How to cook & recipes for Beef Cheeks:
Beef Cheeks in red wine by Jamie Oliver
- FAQ ABOUT BEEF CHEEKS
-
Frequently asked questions about Beef Cheeks:
What are Beef Cheeks?
These are the soft outer Cheek Muscles from the lower side of the head, round in appearance, about the same dimensions as a half tennis ball.
How do you cook Beef Cheeks?
These are best cooked "Low & Slow" because the fibrous meat breaks down during the cooking process allowing you to pull the meat apart with just a spoon. Favoured cooking methods are; Smoked on the BBQ or in a slow cooker.
How heavy are Beef Cheeks?
The Cheeks are approx 400g each when trimmed, though they are a natural cut of meat so, weights vary according to the size of the cattle.
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.
