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Cheek
The Cheek is prepared by the removal of the lips (mucous membrane of the mouth) from the conical papillae. Excessive fat is removed. Best for slow cooking.
SECONDARY CUTS
Cheek
Cheek is the hard-working, lean facial cheek muscle, housing an abundance of connective tissue, known as collagen. This cut responds well to moist, slow extended cooking methods. As the collagen breaks down, it produces a tender and flavoursome result. Cheek is perfectly diced in curries, braises and stews, but also holds its shape well when cooked whole.