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Beef cheek comes from the jaw muscle, one of the hardest-working muscles on the animal. That constant use makes it tough raw, but rich in connective tissue that breaks down into gelatin with long, slow cooking. Braise it, smoke it, or cook it low and slow in a stew, and it turns fall-apart tender with deep, beefy flavor. It's a classic cut for barbacoa, birria, and tacos.
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🇺🇸 Ship from USA · On Agora since 2025
$16.00