DESCRIPTION
Beef cheeks are taken from the facial muscle of the cow. As it is a hard-working muscle, beef cheeks are often tougher cut of meat, which is why they lend themselves to slow cooking (braising).
Unlike beef chuck and brisket which have patches of really juicy sections and also some that can (sometimes) be a bit dry, not a single part of the beef cheek is dry.
Note: Actual product may be slightly different from the images.