Beef cheek
Beef cheeks are a cut of beef historically selected to use as stew meat or ground beef/hamburger.[1] According to a report on the North American meatpacking industry in the 1910s, beef cheeks are the:
...heavy muscles of the jaw and head. Their average weight is about 3.86 pounds (1.75 kg) per head. They also yield a small amount of tallow trimmings which are utilized in the oleo, and the parotid glands or No. 2 cheeks which are removed sometimes and used for pharmaceutical purposes. The No. 2 cheeks, however, are used more often in sausage and canned meats.[2]
Beef cheeks were historically used in bologna and mettwurst sausage.[3] The cheeks of a cow (which used those muscles to chew cud) are typically "sinewy" and should be trimmed down by a butcher before being used by cooks.[4] A comparatively affordable cut of meat, beef cheeks typically need to be slow-cooked or braised.[4] Beef cheeks "tend to fall apart" which limits plate presentation options for chefs.[5]
References
[edit]- ↑ Helser, Maurice David (1921). Dressing and Cutting Beef on the Farm. Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts. p. 7.
- ↑ United States Federal Trade Commission (1919). Report of the Federal Trade Commission on the Meat Packing Industry. U.S. Government Printing Office. p. 552.
- ↑ Schneider, F. W. A. (1907). Hints for bologna manufacturers and pork packers. Passaic, N.J.: City record print. pp. 16, 21.
- 1 2 Chang, Mahalia (2019-05-30). "What are beef cheeks?". Gourmet Traveller. Retrieved 2026-04-17.
- ↑ Keller, Hubert; Wisner, Penelope (2012-10-30). Hubert Keller's Souvenirs: Stories & Recipes from My Life. Andrews Mcmeel+ORM. p. 112. ISBN 978-1-4494-2542-5.
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