Beef cheeks are the facial muscles of a cow. They’re a working, connective- tissue-rich cut that becomes incredibly tender and flavorful when slow-cooked, braised, or stewed. Because the muscle is well-used, it’s naturally tough raw but yields a rich, gelatinous texture once the collagen breaks down during long moist-heat cooking. Key points

• Source and cut: beef cheeks come from the cow’s cheek area; they’re not common everyday steaks, but a favored cut for braises and slow-cooked dishes.
• Texture and flavor: they’re intensely beefy with plentiful connective tissue, which melts into a silky, almost velvety sauce when braised.
• Best cooking methods: long, moist-heat methods such as braising, slow-cooking, or pot-roasting are ideal. Typical timesrange from several hours until very tender.
• How to use: excellent in red-wine braises, stew dishes, barbacoa-style preparations, or any recipe that benefits from a rich, meaty sauce.

If you’d like, I can tailor a step-by-step braise recipe (including suggested braising liquids, aromatics, and timing) or compare beef cheeks to other tougher cuts (like short ribs or chuck) to help you decide what to cook.