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Wagyu Beef Cheeks

approx. 22 lbs total

$236

  • Includes Fedex Overnight Shipping
    • All perishable products (such as meat or seafood) are sent with gel packs via
      either Fedex Priority or Fedex Standard overnight. Almost all non-perishable
      items (such as dried mushrooms or dried peppers) are sent via FedEx Ground
      or UPS Ground, which takes 2-7 business days for delivery. A few items
      are shipped via regular mail. The shipping method for each item is noted on
      each item page.

      Items that ship via Ground can be upgraded to overnight shipping (for a fee)
      by contacting us immediately after placing your order.



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Size:

Approx. 22 lbs in 2 Bags

Features:

 
Outer Membrane On
Jowls Removed
Hormone Free
Sub-Therapeutic Antibiotic Free
Frozen

Origin:

USA

Kobe beef cheeks are muscles on the cow’s face made very dense due to a lifetime of chewing. While they’re too tough for any quick cooking applications, that dense tissue becomes tender and incredibly flavorful (Kobe/wagyu beef cheeks even more so) when slow cooked. While beef cheeks are most often braised, some cultures slow-roast them instead (as in Mexican barbicoa).

These beef cheeks are from waygu cattle that are descendents from Japanese herds and raised in America. This style of beef is commonly referred to as "kobe beef" (aka American kobe beef, kobe-style beef).  Its intricate marbling is legendary and the result of careful breeding and a highly regimented diet. That marbling creates beef that is perhaps the most tender and juicy available.


Kobe beef cheeks are frozen together as a block within each of the two bags. For best quality, we recommend thawing and using a whole bag at once rather than thawing the whole bag, using some, and refreezing individual cheeks.

For thawing tips, please read Safely Defrosting Food for Maximum Flavor.


The easiest way to prepare beef cheeks at home is by first searing them to develop a flavorful crust, and then slow-braising them until tender (about 3-4 hours in a 300 degree oven). You may be able to reduce this time using a pressure cooker.

Beef cheeks are often prepared using braising liquids with similar flavors to pot roast (we recommend veal demi-glace or stock, garlic, red wine, onions, carrots, celery, rosemary, thyme, and porcini mushrooms).

A beef cheek entrée serving is generally regarded to be two cheeks per person.


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