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Beef cheeks come from a muscle that works constantly, which means they start tough but are filled with collagen. When cooked slowly, that collagen melts and transforms the meat into something exceptionally tender. Unlike many other slow-cooking cuts, cheeks carry very little fat, so they don't make the stew greasy. Instead, they generate a smooth, velvety texture that feels almost refined, and the meat stays in neat pieces rather than breaking into shreds.

Their flavour is deep and concentrated, stronger than brisket but not as heavy as ribs. Cheeks absorb wine, stock, and aromatics beautifully, making them ideal for stews where texture and sauce quality matter. With enough time, they produce a naturally glossy gravy rich in body without needing extra thickeners. For cooks who want a slow-cooked dish that feels polished and restaurant-level, this cut delivers consistently impressive results.
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    Beef cheeks is a very rare beef cut, available only in a few highly qualified butchers. Beef cheek is one of the most hard working muscle in a whole ...

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