I’ve always heard on cooking shows that cheek meat is the most flavor and tender meat if you can get it. Even fish have cheek meat, and the shows say cheek meat is highly prized.
I’ve never had it, or even seen it…….until today.
I went to Wal-Mart for a few supplies, and as always, I strolled by the meat counter. Shopping the meat counter is almost as fun as shopping for electronics for me!
While browsing, I found a couple packs of Beef Cheek Meat, so I grabbed one. It’s just over two pounds, so I’m going to open it up and split it into 1 pound packs for freezing in a little while. It looks like it’s going to be chunks of meat. So I’ll save a small chunk and pan fry it in olive oil to see how tender and flavorful it is.
So, now, my big question is……..what do I do with it? Anyone ever tried this or cooked with it?
I was thinking maybe a stew or Barb’s No Peek Casserole? Maybe shish kabobs or stir-fry if it is tender?
Any ideas?
I’ve never had it, or even seen it…….until today.
I went to Wal-Mart for a few supplies, and as always, I strolled by the meat counter. Shopping the meat counter is almost as fun as shopping for electronics for me!
While browsing, I found a couple packs of Beef Cheek Meat, so I grabbed one. It’s just over two pounds, so I’m going to open it up and split it into 1 pound packs for freezing in a little while. It looks like it’s going to be chunks of meat. So I’ll save a small chunk and pan fry it in olive oil to see how tender and flavorful it is.
So, now, my big question is……..what do I do with it? Anyone ever tried this or cooked with it?
I was thinking maybe a stew or Barb’s No Peek Casserole? Maybe shish kabobs or stir-fry if it is tender?
Any ideas?
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