Beef Cheeks

The "magic" of the beef cheek is its high collagen content. It’s a hard-working muscle, so it’s naturally lean but threaded with connective tissue. When cooked low and slow, that collagen melts into gelatin, creating a rich, velvety texture. Cooking Tip Treat these like a brisket or a pot roast. Give them plenty of time at a low temperature, at least 4 to 6 hours to allow that collagen to fully break down. You’ll know they’re ready when they shred effortlessly with a fork. Pasture Raised Beef Cheeks Perfect Cut for Authentic Beef Barbacoa