Beef cheeks are an underrated cut of meat that offers deep, rich flavor when cooked properly However, before cooking beef cheeks, it’s important to clean them thoroughly. This will remove any excess fat or silver skin that could make the final dish unpleasantly chewy.
In this comprehensive guide I’ll walk you through the simple process of cleaning beef cheeks at home. With just a sharp knife some cold water, and paper towels, you can have nicely trimmed beef cheeks ready for your favorite recipes.
Before jumping into the cleaning process, let’s discuss what exactly beef cheeks are
Beef cheeks come from the head of a cow. More specifically, they are the facial muscles that cows use for chewing. This gives the meat a lot of connective tissue that must be properly broken down through slow, moist cooking methods. When cooked right, beef cheeks become incredibly tender and richly flavored.
Compared to other beef cuts, cheeks have more intramuscular fat. This gives them a luxurious, melt-in-your-mouth texture. They also have a lot of collagen, which when cooked slowly turns into gelatin. This makes beef cheeks ideal for braises, stews, soups, and other slow-cooked dishes.
Let’s talk about how to clean beef cheeks now that you know what to expect.
Step 1: Remove the Excess Fat
The first step is removing the external fat from the beef cheeks. Here’s how:
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Place the beef cheeks fat-side up on a cutting board. Examine them to find areas with thick chunks of fat.
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Using a sharp knife, carefully slice off any large portions of fat. Cut against the fat, parallel to the surface of the meat.
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Try to leave just a thin layer of fat to keep the cheeks moist as they cook. Remove all hard, thick pieces.
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Discard the fat trimmings or save them to render for tallow.
Step 2: Peel Off the Silver Skin
Next, you’ll want to remove the silver skin (or silver membrane) from the cheeks:
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After trimming the fat, flip the cheeks over so the meat-side is facing up.
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Look for a thick silvery-white membrane covering parts of the meat.
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Carefully slide your knife under the membrane to loosen it from the meat.
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Peel it off slowly, using gentle but firm pressure.
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Removing all the silver skin prevents chewing on tough pieces later. Discard it.
Step 3: Rinse Under Cool Water
Now that the main trimming is complete, give the cheeks a good rinse:
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Place the beef cheeks under cool running water in your sink.
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Let the water wash over both sides, rinsing away any debris.
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Use your hands to gently rub the meat, releasing any clinging remnants of fat or tissue.
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Rinsing removes lingering sediment and refreshes the cheeks for cooking.
Step 4: Pat Dry with Paper Towels
The last prep step is drying the washed cheeks:
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Take a few sheets of paper towels and pat the beef cheeks dry.
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Apply gentle pressure as you blot both sides of the meat.
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Work to absorb all the moisture from the exterior surfaces.
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Getting the cheeks as dry as possible will help them sear and cook properly later on.
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Once dry, the cheeks are ready to cook or store for later use.
And that’s it! With these four simple steps, you can have trimmed and prepped beef cheeks ready for cooking. Now let’s go over some extra tips and info.
Why Bother Trimming Beef Cheeks?
You may be wondering why it’s worth the effort to trim beef cheeks before cooking them. Here are some of the biggest reasons:
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Improves texture – Removing excess fat and silver skin prevents unpleasant chewiness in the finished dish. This leaves you with tender meat after cooking.
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Boosts flavor – Trimming allows seasonings and cooking liquids to directly penetrate the meat rather than fatty layers around it. This significantly boosts the flavor.
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Aids searing – Dry meat sears better than moist pieces. Trimming and drying helps create that delicious browned crust.
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Makes cooking even – Uniformly trimmed cheeks cook at an even rate. This prevents some pieces becoming tender while others stay underdone and tough.
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Saves money – When you trim off fat before cooking, you don’t pay for unusable waste. Proper butchering provides more value.
So while it requires a bit of extra work, trimming and cleaning beef cheeks really pays off with better texture, flavor, and cookability.
Handling Raw Beef Safely
When working with raw beef, food safety is crucial. Here are some tips for safe handling as you clean cheeks:
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Wash hands and tools with hot, soapy water before and after contact with the raw meat.
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Use a designated cutting board just for raw proteins. Never cut other foods on the same surface without disinfecting first.
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Keep raw beef away from cooked items, produce, and other foods.
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Refrigerate or freeze beef cheeks promptly if not cooking immediately. Use within 2 days.
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Discard used paper towels and trim scraps in a closed garbage bag. Don’t allow juices to drip in the kitchen.
Following basic safety guidelines prevents the spread of bacteria and keeps you and your family healthy.
Storing Beef Cheeks
Once you’ve cleaned your beef cheeks, proper storage is important for preserving freshness. Here are some tips:
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Place cheeks in an airtight container or resealable plastic bag.
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Remove as much air as possible before sealing to prevent freezer burn.
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Label the package with the cut and date for easy identification later.
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Use within 2 days if refrigerating at 40°F or less.
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For longer storage, freeze at 0°F or below. Use within 4 months for best quality.
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Thaw frozen cheeks overnight in the refrigerator before cooking. Do not thaw at room temperature.
Proper chilling and freezing let you buy beef cheeks in bulk and keep them in peak condition until you’re ready to cook.
Cooking Methods for Tender, Flavorful Cheeks
Once your beef cheeks are cleaned, it’s time to turn them into a mouthwatering meal. The key is choosing the right cooking technique. Here are some of the best options:
Braising and Stewing
Low, slow braises and stews are ideal for rendering beef cheeks succulent and fork-tender. Try cheeks in dishes like beef bourguignon or birria.
Slow Cooker or Pressure Cooker
When time is limited, use a slow cooker or pressure cooker to break down the collagen for tender beef cheeks. They work great for tacos or chili.
Grilling or Broiling
As an alternative, marinate cheeks in a flavorful sauce and then grill or broil to medium rare. Slice the cheeks across the grain before serving.
No matter which cooking method you choose, cleaned beef cheeks deliver rich, beefy flavor and luscious texture. Now that you know how to trim cheeks properly, you’re ready to make them shine in the kitchen!
Frequently Asked Questions About Cleaning Beef Cheeks
If you’re new to preparing beef cheeks, chances are you still have some questions. Here are answers to some of the most common queries:
How can I tell the difference between fat and silver skin on beef cheeks?
Fat on beef cheeks appears as thick, soft, white layers around the meat. Silver skin is a super thin, opaque membrane that sticks closely to the muscle fibers. Fat is thicker and easier to grab and slice off. Silver skin is trickier to spot and remove.
Do I need a sharp knife to trim beef cheeks?
Yes, a very sharp knife is absolutely essential for properly trimming beef cheeks. Dull knives make ragged, messy cuts and can slide around dangerously. Invest in quality knives and keep them razor sharp. Let them do the work for clean, smooth cuts and safe handling.
Can I cook beef cheeks without trimming them first?
You can cook untrimmed beef cheeks, but it’s not recommended. The fat and silver skin become rubbery and unpleasant. Proper trimming only takes a few minutes and vastly improves the eating experience. It’s worth the minimal effort.
How should I season cleaned beef cheeks before cooking them?
Go bold with seasonings! Cleaned cheeks benefit from strong flavors like garlic, onions, red wine, tomatoes, herbs, spices, chili powders, etc. Apply a dry rub, marinade, or paste to permeate the meat. Beef cheeks can handle assertive flavors.
What’s the best way to store cooked beef cheeks?
Let cooked cheeks cool completely, then transfer to an airtight container. Refrigerate for up to 4 days. You can also wrap cooled portions individually in plastic wrap or foil and freeze for several months. Reheat gently on the stovetop or in the microwave before serving.
Put Your New Skills to Use!
You now have all the necessary knowledge to start enjoying delicious beef cheeks at home. From purchasing the right cuts to properly cleaning and cooking them, you can feel confident preparing these underrated gems.
