Beef cheeks offer deep, rich flavor when cooked properly. But before cooking, it’s important to clean them thoroughly to remove excess fat and silver skin. Follow this simple guide to learn how to prep beef cheeks for your favorite recipes.
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Beef cheeks come from the cow’s head and are facial muscles used for chewing.
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This gives the meat a lot of connective tissue that must be broken down through slow cooking.
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When cooked properly beef cheeks become incredibly tender with a rich beefy flavor.
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They have more intramuscular fat than other cuts, providing a luxurious, melt-in-your-mouth texture.
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The high collagen content turns into gelatin during slow cooking, making them perfect for braising
Step 1: Remove the Excess Fat
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Place beef cheeks fat-side up on a cutting board to trim
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Using a sharp knife, slice off any large chunks of hard fat, cutting parallel to the meat.
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Try to leave just a thin layer of fat to keep the cheeks moist as they cook.
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Discard excess fat or save for tallow.
Step 2: Peel Off the Silver Skin
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After trimming fat, flip cheeks over to the meat side.
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Look for a thick, silvery membrane covering parts of the meat.
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Carefully loosen the membrane from the meat with your knife.
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Slowly peel it off using gentle but firm pressure.
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Discard the removed silver skin to avoid chewing on tough pieces later.
Step 3: Rinse Under Cool Water
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Place beef cheeks under cool running water to rinse.
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Let water wash over both sides, rinsing away debris.
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Gently rub the meat with your hands to dislodge any clinging bits.
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Rinsing refreshes the cheeks and removes sediment.
Step 4: Pat Dry with Paper Towels
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Blot beef cheeks dry on both sides with paper towels.
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Apply gentle pressure to absorb moisture from the exterior.
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Getting cheeks as dry as possible helps them sear and cook evenly.
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Once dry, the cheeks are ready to cook or refrigerate.
Why Bother Trimming Beef Cheeks?
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Improves texture by removing chewy pieces.
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Boosts flavor penetration into the meat.
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Aids searing for delicious browning.
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Allows even cooking throughout the cheeks.
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Saves money by removing unusable waste before cooking.
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Overall, trimming beef cheeks really enhances the eating experience.
Handling Raw Beef Safely
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Wash hands, tools, and surfaces after contact with raw meat.
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Use a designated cutting board just for raw proteins.
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Keep raw beef away from cooked items and produce.
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Refrigerate or freeze beef cheeks promptly if not cooking immediately.
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Discard used paper towels in closed bags to contain juices.
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Follow safety guidelines to prevent bacteria spread.
Storing Beef Cheeks
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Place trimmed cheeks in an airtight container or bag.
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Remove air and seal to prevent freezer burn.
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Label package with cut and date for easy ID.
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Use within 2 days if refrigerating.
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For longer storage, freeze at 0°F or below for up to 4 months.
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Thaw frozen cheeks overnight in the fridge before cooking.
Cooking Methods for Tender, Flavorful Cheeks
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Braising/Stewing: Low and slow renders cheeks succulent and fork-tender.
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Slow/Pressure Cooker: Tenderizes collagen for pulled beef in tacos, chili, etc.
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Grilling/Broiling: Grill or broil marinated cheeks to medium rare then slice against grain.
Frequently Asked Questions
How can I tell the difference between fat and silver skin?
- Fat appears in thick, soft white layers. Silver skin is a super thin membrane sticking closely to the meat.
Do I need a sharp knife to trim beef cheeks?
- Yes, a very sharp knife is essential for clean, smooth cuts and safe handling.
Can I cook untrimmed beef cheeks?
- You can, but the fat and silver skin become unpleasantly rubbery. It’s worth the minimal effort to trim first.
How should I season cleaned beef cheeks?
- Go bold with seasonings like garlic, onions, herbs and spices. Beef cheeks can handle strong flavors.
What’s the best way to store cooked beef cheeks?
- Let cool completely, then refrigerate for up to 4 days. You can also wrap portions for the freezer. Gently reheat before serving.
With this step-by-step guide, you can easily clean beef cheeks for the ultimate tender, flavorful dish. Proper trimming and handling makes all the difference in the finished meal. Now get cooking and enjoy these superb yet underrated cuts!
