RaisaB Posted January 10, 2006 Share Posted January 10, 2006 I have been eating beef cheeks for years now, but upon thinking about it, I have never seen them sold anywhere? Is this just a cute name for butt? ANd where in the area can I get some cheeK? Link to comment Share on other sites More sharing options...
cjsadler Posted January 11, 2006 Share Posted January 11, 2006 Too many easy jokes... It is actually the cheek (as in face) of the cow. This seems to be more of a restaurant cut that isn't much available to the general public. There's some here, though. Link to comment Share on other sites More sharing options...
ScotteeM Posted January 11, 2006 Share Posted January 11, 2006 Well, cheeks ain't arse and butt ain't arse. Cheeks is facial muscles and butt is shoulder muscle. Go figure. Link to comment Share on other sites More sharing options...
zoramargolis Posted January 11, 2006 Share Posted January 11, 2006 Did you notice how they are calling sliced lamb shanks "lamb osso buco" and sliced pork hocks "pork osso buco"? I hadn't seen that before. A way to latch onto the trendy coattails of veal, as it were, and send the price of those lowly cuts into the stratosphere. Jeez, I remember in the 1980's when I could get veal shank for $1.99 a pound at Golden West Meats in Santa Monica and osso buco was a frequent dish on our table. Now, it's so expensive I do it only once or twice a season, for old times' sake. Link to comment Share on other sites More sharing options...
RaisaB Posted January 11, 2006 Author Share Posted January 11, 2006 Seriously, does anyone have any good recipes for beef cheeks. I think I am going to order the beefcheeks from the above website. After tasing the cheeks at Corduroys, I want to make something similar. Does anyone have any idea what they use in their recipe and theier method of cooking, (besides slow)? Thanks all. Link to comment Share on other sites More sharing options...
mdt Posted January 11, 2006 Share Posted January 11, 2006 Seriously, does anyone have any good recipes for beef cheeks. I think I am going to order the beefcheeks from the above website.After tasing the cheeks at Corduroys, I want to make something similar. Does anyone have any idea what they use in their recipe and theier method of cooking, (besides slow)? Thanks all. As you can probably guess from how much these muscles are used, they are pretty tough. This points to a long, slow braise. Flavor with some earthy components, veal stock, shrooms, etc. Link to comment Share on other sites More sharing options...
zoramargolis Posted January 11, 2006 Share Posted January 11, 2006 I think I am going to order the beefcheeks from the above website. Fifteen pounds of frozen beef cheeks is a huge amount of meat. If it's too much for you, I'd be interested in sharing the cost for a portion of it... Link to comment Share on other sites More sharing options...
Barbara Posted January 11, 2006 Share Posted January 11, 2006 Fifteen pounds of frozen beef cheeks is a huge amount of meat. If it's too much for you, I'd be interested in sharing the cost for a portion of it... As will I. Link to comment Share on other sites More sharing options...
ScotteeM Posted January 11, 2006 Share Posted January 11, 2006 I had veal cheek at Maestro Saturday night, and the earth moved when I ate it! I don't see any recipes for cheeks specifically in Molly Stevens' book, but I think a nice, slow, low braise would be just the thing. Um, maybe Chef Pangaud would shed light on this on his thread. Link to comment Share on other sites More sharing options...
Jacques Gastreaux Posted January 11, 2006 Share Posted January 11, 2006 After tasing the cheeks at Corduroys, I want to make something similar. Does anyone have any idea what they use in their recipe and theier method of cooking, (besides slow)? In my experience, Chef Power is very forthcoming with regard to his recipes. Send either Rissa or Ferhat a message and ask them if they could send you recipe. Link to comment Share on other sites More sharing options...
Tweaked Posted January 11, 2006 Share Posted January 11, 2006 I noticed that Montmartre had sheep cheeks on the menu this fall...I must run over and try Link to comment Share on other sites More sharing options...
RaisaB Posted January 11, 2006 Author Share Posted January 11, 2006 I tried sending Rissa a message, her box is full! Either that or she has blocked all PM's. Link to comment Share on other sites More sharing options...
Barbara Posted January 11, 2006 Share Posted January 11, 2006 I tried sending Rissa a message, her box is full! Either that or she has blocked all PM's. I'm seeing her tonight and I'll ask her then. Link to comment Share on other sites More sharing options...
DinerGirl Posted February 7, 2008 Share Posted February 7, 2008 Bumping this up, as Niman Ranch doesn't have any beef cheeks, nor does D'Artagnan. Anyone know of a local source? Link to comment Share on other sites More sharing options...
Mark Slater Posted February 7, 2008 Share Posted February 7, 2008 Bumping this up, as Niman Ranch doesn't have any beef cheeks, nor does D'Artagnan. Anyone know of a local source? A little trade secret: pork cheeks are way tastier than beef or veal cheeks. Link to comment Share on other sites More sharing options...
Al Dente Posted February 7, 2008 Share Posted February 7, 2008 Bumping this up, as Niman Ranch doesn't have any beef cheeks, nor does D'Artagnan. Anyone know of a local source? That's terrible! Imagine being born without cheeks! Though I suppose it would make brushing your teeth and trips to the dentist easier. Link to comment Share on other sites More sharing options...
porcupine Posted February 7, 2008 Share Posted February 7, 2008 A little trade secret: pork cheeks are way tastier than beef or veal cheeks. Algebraic version: for any value of x, pork x is way tastier than beef x or veal x. Link to comment Share on other sites More sharing options...
sunshine Posted November 18, 2008 Share Posted November 18, 2008 Anyone know of where to find them in the area? several queries at the Dupont Market left me with nothing but blank stares? favorite preparations/recipes welcomed too! Link to comment Share on other sites More sharing options...
zoramargolis Posted November 19, 2008 Share Posted November 19, 2008 Anyone know of where to find them in the area? several queries at the Dupont Market left me with nothing but blank stares?favorite preparations/recipes welcomed too! You might make a special request for them at Organic Butcher of McLean. Maybe Union Meats at Eastern Market. But I doubt that there is any retail establishment where you can walk in and find them. Link to comment Share on other sites More sharing options...
dcaCRL Posted November 19, 2008 Share Posted November 19, 2008 Anyone know of where to find them in the area? several queries at the Dupont Market left me with nothing but blank stares?favorite preparations/recipes welcomed too! Ask Eco-Friendly at Courthouse/Dupont. You may have to special order, though, but (former) chef at Mio reported that's where he got them earlier this year. Link to comment Share on other sites More sharing options...
sunshine Posted November 19, 2008 Share Posted November 19, 2008 Ask Eco-Friendly at Courthouse/Dupont. You may have to special order, though, but (former) chef at Mio reported that's where he got them earlier this year. Strange - i did ask eco-friendly at Dupont recently and they said they didn't have them. maybe i just spoke with the wrong person. Link to comment Share on other sites More sharing options...
zoramargolis Posted November 19, 2008 Share Posted November 19, 2008 Ask Eco-Friendly at Courthouse/Dupont. You may have to special order, though, but (former) chef at Mio reported that's where he got them earlier this year. I imagine that restaurants get the limited amount that Bev has. He doesn't butcher a large number of animals, and there are only two cheeks per cow. Link to comment Share on other sites More sharing options...
baczkowski Posted November 19, 2008 Share Posted November 19, 2008 Anyone know of where to find them in the area? several queries at the Dupont Market left me with nothing but blank stares?favorite preparations/recipes welcomed too! I actually bought some from a Dupont Farmer's market vendor about 6 weeks ago. I don't know the name, but it was the meat vendor nearest the metro escalator and the side where the guitar player hangs out most of the time. The vendor sells pork and beef, but mostly pork. Unfortunately, though, I only saw them on the board once. Good luck. Pax, Brian Link to comment Share on other sites More sharing options...
sunshine Posted November 20, 2008 Share Posted November 20, 2008 Union Meats at Eastern Market told me that you "can't really get them" unless you want to buy a 60 pound box of them frozen. Link to comment Share on other sites More sharing options...
sunshine Posted November 24, 2008 Share Posted November 24, 2008 closing the loop. beef cheeks remain elusive. went to eastern market having heard that pork cheeks (what the hell, it's still a cheek) can be found at canales. but alas, they were not fresh, but smoked. on a whim, asked cedarbrook farms at dupont market today and they pulled a bag of frozen pork cheeks from the freezer (it's not listed on the board). still frozen, it looks like two parts fat to one part meat, not to mention the skin still attached. but after 2 weeks, i'm happy that i just found cheeks of any sort. so now i've got this hunk o meat and need to figure out how best to cook it. i thought i'd do a cider braise. but a question, should i remove the skin prior to braising or just brown the whole lot, and remove post braise? i'm all for keeping the fat, but by the looks of it, this seems a bit much even for me? Link to comment Share on other sites More sharing options...
edenman Posted November 24, 2008 Share Posted November 24, 2008 on a whim, asked cedarbrook farms at dupont market today and they pulled a bag of frozen pork cheeks from the freezer (it's not listed on the board). still frozen, it looks like two parts fat to one part meat, not to mention the skin still attached. but after 2 weeks, i'm happy that i just found cheeks of any sort. So it's you that got the rest of the jowl supply I picked up the remaining two for guanciale-making today, clearly after your visit. As for cooking, I'd recommend either braise or confit, and probably would skin them beforehand, so you can crisp up the outer fat layer rather than crisping up something that doesn't necessarily get eaten. By the way, skinning them is much easier when still frozen. Hopefully you haven't started thawing already. It's a pain in the ass regardless. Link to comment Share on other sites More sharing options...
legant Posted March 27, 2010 Share Posted March 27, 2010 Any recent sightings? I want to get in one more braise this season and this caught my attention. Link to comment Share on other sites More sharing options...
cjsadler Posted March 27, 2010 Share Posted March 27, 2010 Any recent sightings? I want to get in one more braise this season and this caught my attention. There's a vendor at the Arlington Farmer's Market that's had them recently. Can't remember the name of the farm. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 27, 2010 Share Posted March 27, 2010 Any recent sightings? I want to get in one more braise this season and this caught my attention. Call The Organic Butcher of McLean. It's the only place I've seen them (veal cheeks, actually) on a semi-regular basis. Not all the time, however. Link to comment Share on other sites More sharing options...
leleboo Posted March 27, 2010 Share Posted March 27, 2010 Any recent sightings? I want to get in one more braise this season and this caught my attention. I was just thinking Steve at Let's Meat on the Avenue probably has, or could get, them, too. Also, I think I saw them up at Union Meats at Eastern Market, but that would have been a month ago already. Link to comment Share on other sites More sharing options...
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