Beef Cheeks in Seattle

[kayswv]

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

[mamster]

David Rosengarten recommends making beef bourgignon with beef cheeks. Now I can give it a shot.

[chuck]

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.

[geoff]

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

[jsolomon]

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?

[geoff]

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]

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

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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

[geoff]

Sounds like cheek-mania chez Don and Joe's.

[vengroff]

Can pork cheeks be far behind?

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