Why so Cheeky? The secret behind Beef, Pork and Fish cheeks.

Greetings Carnivores,

Have you ever found yourself in a restaurant and noticed something called Braised Beef Cheeks on the menu? You have probably never even SEEN it on a menu but, IF you do … give it a try.

You will be astounded and probably ask yourself “where has THIS been all my life”???

Cheek meat has largely been overlooked in Western cuisine but, to the rest of the world, particularly South America and Europe, it is a delicacy.

In the farm to plate, nose to tail movement that has been gathering momentum lately, a lot of folks are opening their eyes and minds to this little known (at least around here) meaty morsel.

It comes from the small hollow on either side of the face and, whether it’s Beef, Pork or Halibut for that matter, it really is one of the tastiest cuts on the carcass.

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Italians cure the Pork Cheeks and Jowls and call it Guanciale. Although Pancetta is a common substitute in cooking, it differs from pancetta in it’s flavour profile and overall porkiness.

Now, off you go to the butcher shop and ask for some Beef Cheeks then, Google a recipe for Barbacoa Beef Cheek Tacos

HEAVEN !!

That’s it for today Carnivores … I’m in the middle of a major bathroom renovation and, I need to get back to work.

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Until next time Carnivores, stay hungry and as usual, please like and share my posts on Facebook http://www.facebook.com/carnivoreconfidential

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