The beef cheek is one of the animal’s most active muscles, involved in chewing, and comes from the jaw muscle area. Due to its increased activity, it has a denser texture, making it ideal for slow cooking, such as using the sous-vide method.
The beef cheek is one of the animal’s most active muscles, involved in chewing, and comes from the jaw muscle area. Due to its increased activity, it has a denser texture, making it ideal for slow cooking, such as using the sous-vide method.
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