Red meats - Import export

Beef Cheeks Are The Cheek Muscle Of Cows And They Are A Tougher Cut Of Meat That Needs To Be Cooked Long And Slow To Make It Tender. It Absorbs The Flavours Of Braising Liquid Well And When You Cut Into It, It Is Stringy, Almost Like Pulled Pork. If You’re Looking To Step Away From Your Regular Red-Meat Cuts And Introduce Something A Little New Onto Your At-Home Menu, Beef Cheeks Are The Perfect Variation From The Norm. The Most Ideal Way To Cook Them Is To Slow Cook.