Our grass fed beef cheeks take well to long and slow cooking, which allows them to become tender and absorb the flavours of braising liquid well. Please refer to the packaging for the expiry date upon receiving your products.
Beef cheeks should be cooked over low heat for a long time. As such, it is often used in stews, soups, and pie-fillings. If you happen to be making red-wine stew or mexican chilli the next time around, why don't you try using beef cheeks?
*All images are for illustration purposes only. Actual specifications, weight and prices of the product are subjected to changes.