cheek meat?

Mo-Dave · 03-10-2009, 10:57 AM

I was tripping down the meat section at Walmart after work last night about 1:00am and came across some beef cheek meat, as expected it was a product of Mexico and sat next to the tripe.

Actually I almost bought some but thought I would ask here for any comments that mite help me make a more informed desision befoe buying some or not. Anyone here tried it and can tell me about it?

It seams that from all the food showns I have watch cheek meat is concedered good eats in most cultures not specifically beef but it should fall into that catagory as well. It reminded me of a small flate with a bit more marbaling and I am guessing it should cook about the same.
Dave

Professor Salt · 03-10-2009, 11:16 AM

It's great stewed / braised. They're often served this way as "tacos de cabeza" in my local So Cal taquerias. They'd also be good cubed and stewed in non Mexican recipes, too. Slow, moist heat is the way to cook these.

Kinda of doubt it would BBQ well because of its relatively small size. I think the exterior would dry out before the collagen inside breaks down enough to get tender.

CritterCrusher · 03-10-2009, 09:44 PM

Cheek meat is used a lot for Barbacoa. Barbacoa is usually the whole head of a cow, cooked overnight under ground. They started selling the cheek meat because of how difficult it was to get the whole head.

River City Smokehouse · 03-10-2009, 09:50 PM

Did it come from the left or right buttcheek?

Weiser · 03-10-2009, 09:54 PM

It is Face Meat!
Pretty good if prepared properly.

Weiser

Quote:

Originally Posted by River City Smokehouse

Did it come from the left or right buttcheek?

BobBrisket · 03-10-2009, 10:13 PM

That's good stuff. They also call it cachete(cheek). It's a customary Saturday or Sunday morning meal for breakfast actually. But, I'd hit any time of the day. Basically, just season with salt and pepper, toss in some sliced onion, garlic cloves, bay leaf, a pinch or two of oregano and wrap in a few layers of foil and toss in the oven. Put it in a pan, it will leak. Probably will take a couple hours or so. Last time we made it, we made the whole head and that was years ago. Got alot harder to find whole heads after mad cow disease. They don't take a chance on selling them. I have seen this at Wal_Mart, just never thought of trying some out.
Serve with finely chopped onion and cilantro on a warm corn tortilla with a good, hot red salsa or pico de gallo. Good stuff. I'm getting hungry.

03-10-2009, 10:57 AM	#1
Mo-Dave Babbling Farker Join Date: 09-18-06 Location: Hurricane Deck Missouri Downloads: 0 Uploads: 0	cheek meat? I was tripping down the meat section at Walmart after work last night about 1:00am and came across some beef cheek meat, as expected it was a product of Mexico and sat next to the tripe. Actually I almost bought some but thought I would ask here for any comments that mite help me make a more informed desision befoe buying some or not. Anyone here tried it and can tell me about it? It seams that from all the food showns I have watch cheek meat is concedered good eats in most cultures not specifically beef but it should fall into that catagory as well. It reminded me of a small flate with a bit more marbaling and I am guessing it should cook about the same. Dave __________________ Lg Spicewine on trailer Weber charcoal grill 2 ugly drums, semi retired Bbq toolbox, formerly Chargrill smoker My wife has gas, its a Brinkman.

03-10-2009, 11:16 AM	#2
Professor Salt is one Smokin' Farker Join Date: 01-23-07 Location: Orange County, CA Downloads: 0 Uploads: 0	It's great stewed / braised. They're often served this way as "tacos de cabeza" in my local So Cal taquerias. They'd also be good cubed and stewed in non Mexican recipes, too. Slow, moist heat is the way to cook these. Kinda of doubt it would BBQ well because of its relatively small size. I think the exterior would dry out before the collagen inside breaks down enough to get tender. __________________ 1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen

03-10-2009, 09:50 PM	#4
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri Downloads: 0 Uploads: 0	Did it come from the left or right buttcheek? __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

03-10-2009, 10:13 PM	#6
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	That's good stuff. They also call it cachete(cheek). It's a customary Saturday or Sunday morning meal for breakfast actually. But, I'd hit any time of the day. Basically, just season with salt and pepper, toss in some sliced onion, garlic cloves, bay leaf, a pinch or two of oregano and wrap in a few layers of foil and toss in the oven. Put it in a pan, it will leak. Probably will take a couple hours or so. Last time we made it, we made the whole head and that was years ago. Got alot harder to find whole heads after mad cow disease. They don't take a chance on selling them. I have seen this at Wal_Mart, just never thought of trying some out. Serve with finely chopped onion and cilantro on a warm corn tortilla with a good, hot red salsa or pico de gallo. Good stuff. I'm getting hungry. __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

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03-10-2009, 09:44 PM	#3
CritterCrusher Knows what a fatty is. Join Date: 08-21-08 Location: Jourdanton, TX Downloads: 0 Uploads: 0	Cheek meat is used a lot for Barbacoa. Barbacoa is usually the whole head of a cow, cooked overnight under ground. They started selling the cheek meat because of how difficult it was to get the whole head.