Cheeks are simply out-of-this-world yum. But there's not much cheek meat per animal, so they're often very hard to come by! As you can see from the photo, there are actually two muscles at work here. And remember: the more a muscle works, the more flavor it develops. So all that chewing of all that grass every day leads to a strong muscle with an amazingly deep flavor profile! The key here is low and slow— it’s a braising cut. Make sure you trim your cheeks well (see third photo) and give them a long time in your slow cooker or sous vide (3-4 hours). They will make a truly memorable meal.
