Beef cheek recipes

Chefs in high-end restaurants highly recommend Beef Cheeks for their unique texture and robust flavour.

This rare cut is divine and makes for an unforgettable dining experience. However, like many lesser-known cuts, it is difficult to find in major stores and butchers.

Beef Cheeks are, in our humble opinion and one of our favourite Beef cuts out of our nose-to-tail butchery range.

We are not surprised to see Beef Cheeks featured in cooking shows such as Master Chef and served at Michelin Star Restaurants. This is a delicious cut of Beef that is well-deserving of the spotlight.

This guide will take you deeper into Beef Cheeks and hopefully inspire you to make these delicious morsels.


Beef Cheeks (also known as Ox Cheeks) is the most popular question we receive. What part of the cow makes beef cheeks?

  • As the name implies, it is a small amount of facial muscle meat removed from the cheeks of an animal.
  • Two cheeks are found in an animal. Each Beef Cheek averages 12 oz to 11.5 oz (340g to 400g) each.
  • Beef Cattle spend at least 6-8 hours per day chewing grass.
  • The Cheek muscles move a lot, meaning there is more connective tissue. This requires slow, gentle cooking but rewards us with tender cuts of beef bursting with collagen, gelatine, and other healthy nutrients.


Grass-fed and Grass finished Beef Cheeks will have a bright Ruby Red colour. Grain-fed Beef Cheeks will be more pinkish. A typical trimmed beef cheek will look almost identical to a small Brisket, but it is not the same.

Beef Cheeks’ surface texture will be different from other beef cuts. It is also pockmarked with tiny connective tissue throughout. Once braised in the pressure cooker or slow cooker, all this connective tissue and muscle creates a unique mouthfeel.


This is the most difficult part of Beef Cheeks, namely finding a place that sells Beef Cheeks.

Beef Cheeks can be hard to find because of two reasons:

  1. Supply – Because there are only two Beef Cheeks for each cow, the supply is always limited.
  2. Demand – Chefs and Foodies have been experimenting with this cut and are now more willing to pay for it.

You won’t find Beef Cheeks in grocery stores, butcher shops or online meat purveyors if you are looking for Beef Cheeks. Pre-ordering beef cheeks will give you the best chance of buying them.

You won’t regret buying beef cheeks if you see them on sale.

Beef Cheeks can be purchased by the pound (lb.). or per piece. Each Beef Cheek weighs between 12 and 14 oz. We recommend that you only eat one Beef Cheek per person, as they are rich and decadent.

Are Beef Chokes Expensive to Buy?

Although Beef Cheeks are less expensive than other steak cuts such as Filet Mignon and Porterhouse, the cost of Beef Cheeks is not as high. However, the demand has increased over the past 3-4 years. You can expect to pay around $14 per lb. You can buy Beef Cheeks at most outlets (if they are available).

You can also find a French or Italian Bistro that serves Beef Cheeks. It will likely be available at a price of around $40 for a braised Beef Cheek dish, which includes polenta and mashed potatoes.


Pre-order Beef cheeks and your Butcher will do the trimming for you. When Beef cheeks have been harvested, they are covered in a lot of fat and tough sinew.

As even slow cooking won’t be able to break down this tough sinew, a skilled butcher can help you. You can get started by making sure you buy trimmed Beef Cheeks.

Buy Beef Cheeks can be a great way for traditional nose-to-tail butchers to continue to highlight all aspects of the animal to their customers.