Wagyu Cheek Meat, MS3

Beef cheeks are a little known delicacy, known for dense muscle fiber that need a little TLC to break down - but what a payoff when you cook them right! Beef cheeks must be cooked low and slow in order to break down the fibers into melt-in-your-mouth tenderness. When properly cooked, the flavors are outstanding! When you cook the cheeks of one of the most prized beef breeds in existence, it takes the game to another level. Our Wagyu Cheek Meat comes in at Marble Score 3, naturally marbled and tender.

The beef is sourced from Australian Wagyu herds that are carefully monitored to ensure only Wagyu genetics are passed down. Their feed mirrors Japanese feed rations. Broadleaf has very strict trim specifications and cleanliness standards for their meat that allows 120 days of shelf life for each cut. Because of this, they are one of the best providers in the world and offer one of the largest selections of quality Wagyu cuts.

Cooking these quality Wagyu cheeks can be a fun process. Again, beef cheek meat must be cooked slowly because the muscle is very dense from the chewing during the life of the animal. Many like to use a sous-vide­ process when cooking beef cheeks: this involves vacuum sealing the meat to be cooked in a temperature-controlled water bath. You can also add in a variety of herbs and spices in the vacuum bag to seal in flavor. Once the meat is tenderized from slow cooking, you can quickly pan sear the cheeks for a browned crust (use the juices to make a flavorful jus sauce!).