Australian Grassfed Beef Cheek is a premium slow-cooking cut known for its rich flavour and tender results. High in collagen, it becomes exceptionally soft when braised, ideal for stews, braised dishes and gourmet presentations. Available in packs of 500g and 1200g.
Why Choose Grassfed Beef Cheek?
Beef cheek is a hard-working muscle, full of connective tissue. Long, gentle cooking transforms that tissue into gelatine, so the meat becomes spoon-tender and the sauce turns glossy and rich. Grassfed beef from cattle raised on open Australian pasture gives a deep, clean beef flavour. Learn more about Australian beef at Australian Beef.
How to Cook Grassfed Beef Cheek
Trim any silver skin, season and brown the cheeks well on all sides. Soften onion, carrot, celery and garlic in the same pot, add tomato paste, then deglaze with red wine. Return the grassfed beef cheek, add stock to just cover, and braise with the lid on at 150°C for 3–4 hours until it yields to a spoon. Reduce the sauce and serve over mashed potato, polenta or pappardelle.
Beef cheek is also superb in rendang, massaman curry, Korean galbi-jjim and slow-cooked tacos. Like most braises, it tastes even better the next day. Allow about 250g per person, as the meat shrinks a little during cooking, and turn any leftovers into a rich pie filling or pasta sauce.
Not sure which cut to choose? Lean, quick-cooking cuts such as striploin and stir-fry strips suit busy weeknights, while bones, oxtail and cheek reward a slow weekend braise. Grassfed beef has a slightly firmer texture and a deeper flavour than grain-fed beef, so season simply and let the meat speak for itself.
Storage
Keep the pack refrigerated or frozen as stated on the label. Thaw frozen meat overnight in the fridge, cook within 24 hours of thawing and do not refreeze. Browse our full beef selection for more cuts.
