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Beef Cheeks in Seattle

kayswv
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kayswv

kayswv

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Several weeks ago I asked Don of Don and Joe's if he would order beef cheeks. Said he would give it a try and they are now available. Have to ask as they are in the freezer and when we were there not advertised. Packed in 5 lb bags. Cost is $3. per lb. He has said that he will carry them, if they sell. He has to order in 60 lb packages.

I have ours and plan on doing some as Mario's recipe in March's Bon Appetit.

Kay

chuck

chuck

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They take some simple trimming to make them succulent and absolutely delicious. Maybe a 70% yield or so. Subsititute them in any braised dish, or simmer until tender, chill, then marinate and grill. It's a shame that Don and Joe's doesn't have more people who can take them off of their hands.

If we aren't supposed to eat animals, why are they made of meat?

jsolomon

jsolomon

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At the risk of being labeled a total and complete jack-ass, I have to ask the *ahem* cheeky question.

Are these front cheeks or rear cheeks?

I always attempt to have the ratio of my intelligence to weight ratio be greater than one. But, I am from the midwest. I am sure you can now understand my life's conundrum.

geoff

geoff

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At the risk of being labeled a total and complete jack-ass, I have to ask the *ahem* cheeky question.

Are these front cheeks or rear cheeks?

From the jowls of the beast.

SeaGal

SeaGal

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Can pork cheeks be far behind? Let's hope not. Wouldn't mind me some veal cheeks either.

Actually, they had lamb cheeks last week, which I've never tried. It looked like only about 1/2 lb were left. I'd have snatched them up, but had already made other dinner plans. I bet they'd be really good and lamby.

Jan

Jan

Seattle, WA

"But there's tacos, Randy. You know how I feel about tacos. It's the only food shaped like a smile....A beef smile."

--Earl (Jason Lee), from "My Name is Earl", Episode: South of the Border Part Uno, Season 2

vengroff

vengroff

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Can pork cheeks be far behind?

Guanciale is the best use I've ever seen them put to. Salumi makes it regularly.

Chief Scientist / Amateur Cook

MadVal, Seattle, WA

Proud signatory to the eG Ethics code

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