Cumbrae Farms Beef Cheeks
I bought Thomas Keller's "The French Laundry Cookbook" and have decided to actually cook a few things from there. I'm doing the cheek part of his "tongue in cheek" recipe.
So I got the cheeks after a few days wait, opened up the vacuum-sealed package and man did those cheeks smell good--probably not the first time that's been said--the smell of it was just fabulous, and this is raw mind you. Anyway, I've not cooked or eaten the meat yet, it's still marinating, but I wanted to comment on the loveliness of this meat. It had plenty of surface fat and silverskin (which I trimmed), but the meat was beautifully marbled, reminiscent of some wagyu I've seen (but never cooked with) in the cases. I'm just so used to crap, I'm glad I finally pulled the trigger on some decent beef, even if it was a cheap cut. I'll update you in a few days with the outcome.
Thanks for the post. I'm glad they have good quality special order stuff. it's cumbrae's, so shouldn't be a surprise, but still. i'm special ordering some pig cheek for guanciale.
I haven't had this cut, yet, even in a restaurant, so I look forward to your report. I would expect it to be well marbled and fatty, but not at the tenderness level of rib or strip wagyu as this is a well used muscle, but not under the weight and stress of sirloin or round. Good pricing.