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9 Meat Cuts You Should Be Cooking

Jacky Hayward | Chef's Blade

Beef Cheeks


Despite coming from the same part of the animal as Bath chaps, beef cheeks are much leaner cut on a cow and are characteristically rich, dense-fleshed meat with a fine grain. When braised, they become wonderfully tender; consisting of the muscles that cows use to chew, the muscles are well worked when alive.

photo by Stu_Spivack




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