• Cape Grim Beef Cheeks
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Cape Grim

Cape Grim Beef Cheeks

Cape Grim Beef Cheeks

$21.00 ea
$21.00
Sale Sold out
Price per/kg: $30.0
Approx. Weight: 0.7 kg each

Cape Grim beef cheeks, a hard-working cut from British breed cattle raised in Tasmania. Braise or smoke low and slow at 110°C until a probe slides in at 93°C to 96°C.

Product Description

Looking to buy beef cheeks from a butcher? This is one of the hardest-working muscles on the animal, loaded with collagen. These Cape Grim beef cheeks come from British breed cattle, GMO free and 100% HGP free, raised across Tasmania, King and Flinders Islands. Some call the cut ox cheek. It's the same thing.

Cooking & Temperature Guide

Don't rush them. Braise in a covered low oven, slow cooker or smoker at 110°C to 125°C. Allow roughly 1.5 to 2 hours per 500g. They're done when a probe slides in like warm butter at 93°C to 96°C. That's when the collagen turns to gelatine. Undercooked cheeks stay tough. Rest wrapped in butcher paper for at least an hour. It's the same low and slow approach we'd use for brisket and short ribs.

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