Grass Fed Beef Cheeks
really good stuff
These are already trimmed and ready to throw on the smoker. If you watch a Youtube video there is a lot of trimming to do on these normally. I received two medallions put them on the smoker then they were finished using the confit method.
Baked a pack from frozen at 170 F in a Dutch oven for about four and a half hours. Lots of FFRM seasoning, of course. That took it right to 135 F internally. Tastes like a softer, milder, more "steak-like" tongue with all the sweet offal-like flavor. I'm pretty well hooked.
I fell in love with the taste of beef cheeks when I bought them from a ranch in AZ. I was thrilled when after asking Frank if it were possible for him to start carrying them, he agreed! I bought several right off the bat and couldn't wait to cook them up. Definitely not disappointed! Like beef tongue, you have to cook cheeks low and slow (I used a crock pot). Tender and delicious! Plus, they were much bigger than the ones I used to buy from the AZ ranch! They're twice the size!! I highly recommend them!!