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Grass-Fed Angus Beef Cheeks

3 packs (approximately 8 lbs.) | Free Shipping

Beef cheeks are an affordable, intensely flavorful cut from the head. They have a prominent grain, lots of connective tissue, and are very tough – but when braised all that tissue melts into gelatin and the cheek becomes luxuriously tender. This culinary alchemy makes the cheek a chef-favorite cut, especially for autumn & winter menus.

Learn why Angus beef is so popular →

Grass Fed & Pasture Raised
Silver Fern Farms Angus beef is grass-fed, raised free range on massive, pristine pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMO seeds are illegal there.

Because of New Zealand's moderate climate, these cattle are pasture raised year round, with free access to windbreaks and other structures for shelter from inclement weather.

Selected for Excellence
Silver Fern Farms is a co-op of small family farmers across New Zealand. The Angus program combines the Angus breed, renowned for superior marbling, flavor, and texture, with a grading system that ensures you get great beef every time. It has a clean, boldly beefy flavor without the heavy tallow characteristic of commodity beef.

Careful quality grading ensures it is consistently more marbled, tender, and flavorful than much of the grass-fed beef available in the US.

Not only is grass-fed beef more humane, it's better for you too. Grass-fed beef is lower in saturated fat as well as higher in valuable nutrients like vitamins A & E, conjugated linoleic acid (aka CLA), and omega-3 fatty acids.

Learn more about Silver Fern farmers. Read the Guide →


3 vacuum sealed packs, 2 cheeks per pack (approximately 8 lbs.)


  • Trimmed
  • Grass-Fed
  • 100% Pasture Raised
  • Free Range
  • Verified Black Angus Breed
  • No Hormone or Antibiotic Growth Promotants
  • GMO seeds are Illegal in New Zealand
  • Vacuum Packed
  • Frozen
  • Certified Halal


New Zealand

Store grass-fed beef cheeks in your freezer until you’re ready to cook them, then thaw completely before braising.

Thawing Tips

Beef cheeks must be slow braised (either in a pot or sous vide) in order to become tender. During the braising process they will soften and their connective tissue will melt into the braising liquid, imparting body and a luxuriously silky mouth feel.

Cheek Meat Recipes

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