Beef Cheeks

69,00 lei

/ kg
Made in România / From the Sibiu farm

* The minimum order for custom packages is 500 lei.

* Add the items to your cart based on the desired kilograms (if you want 5 kg of this item, enter no.5 in the quantity field).

* The total weight of the order is for reference only, and the calculation displayed at the order completion is approximate.

Frozen product. Vacuum packed.
1kg

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👉 Buy 2 packs and get a 5% discount on the total 👉 Buy 3 packs and get a 10% discount on the total 👉 Buy 4 packs and get a 15% discount on the total

* The offer is valid for all standard packs until July 31 (inclusive) / cannot be combined with other offers

Piece Information

The cheek muscles, responsible for chewing (masseter, temporal, etc.), are in constant activity. The cheeks comprise a complex network of various muscles with corresponding tendons, which are among the most worked muscles in all types of beef obtained from slaughtered cattle. If cooked correctly, they will reward you with an exceptional taste.

Common names: beef cheeks, ox cheeks

Additional Information

Weight: approx. 1kg
Delivery condition: Frozen
Meat condition: Aged piece and packaged in a vacuum-sealed pack
Validity: Refer to the label on the packaging
Transport temperature: Over a period of 36 hours between -2 and +3°C
Storage temperature: -18°C

Beef Cheeks

Cooking Recommendations

  1. Preparing the beef for cooking involves cutting the beef cheeks, and the specific method may depend on the recipe you are following.
  2. Ensure that the beef cheeks are cleaned and trimmed of excess fat or connective tissue.
  3. Leave a small amount of fat to add flavor.
  4. If you have a whole cheek, it may be necessary to separate it into individual cheeks.
  5. Identify the natural divisions between the individual cheeks and use a sharp knife to cut through these sections.

Recommendations

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If you haven’t used this beef before, beef cheeks are a tough, fibrous textured beef that can become tender and juicy if cooked correctly.

Beef has to be cooked over a long period of time, so it can form the basis of many dishes, soups, stews and even roasts.

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You can also find this item

Provenance and traceability - from the farm in Sibiu

From grass to beef, from farm to your plate!
Premium Angus beef is produced in Sibiu, in an area with a gastronomic story. The meat is naturally and wholesomely sourced from Angus cattle raised in a low-stress environment.

The superior quality of the beef starts from top Angus genetics and the development of its quality is pursued throughout the entire production process. Quality development is carried out from calving, nursing the calf by the mother, until 7-8 months, rearing in an extensive pasture system, natural fodder produced on our farm, for the winter period and carefully selected fodder recipes, for fattening, according to the principles of sustainable agriculture, that we wok by.

The specificity of Angus beef is given by the degree of marbling, tenderness, juiciness and taste. The local product comes from a fully controlled process of production, that creates a link between the cultural traditions of the area we work in, and the innovative system, resulting in a natural, healthy and tasty product.

Find out more about Premium Angus production farm – Karpaten Meat Group.

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Beef Cheeks

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Beef Cheeks

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