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Beef cheeks

thoughtforfood75 Mar 29, 2012 08:14 PM

Hello folks! I bought a couple of pounds of beef cheeks and was wondering....how does one clean beef cheeks. The cheeks have this membrane on them with spikes......

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  1. ipsedixit RE: thoughtforfood75 Mar 29, 2012 08:24 PM

    With a sharp knife.

    And lots of patience if you are not facile with your knife-work.

    1. paulj RE: thoughtforfood75 Mar 29, 2012 09:50 PM

      When there's a layer of tough connective tissue on a piece of meat, I work it loose on one side, and layer the tough tissue down on the board, and with a sawing motion cut along that surface, lifting off the muscle.

      Another option is to cook it membrane and all. With long enough cooking it will soften to a chewy gelatin texture. Even if I cut the membrane off, I'd still simmer it with the meat, just to add some gelatin to the broth.

      1. luckyfatima RE: thoughtforfood75 Mar 30, 2012 08:01 AM

        I usually ask the butcher to clean the beef cheeks but if I see any connective tissue left over, since I usually cook this whole to the point where it is falling apart, I just remove any odd bits when it is done. They are easy to see and come right out.

        1. j
          joonjoon RE: thoughtforfood75 Mar 31, 2012 07:02 AM

          I've only cooked beef cheeks a couple times but I didn't bother cleaning it...did I miss something?

          1 Reply
          1. re: joonjoon
            ipsedixit RE: joonjoon Mar 31, 2012 11:13 AM

            Sometimes the butcher will clean them for you.

          2. t
            thoughtforfood75 RE: thoughtforfood75 Apr 1, 2012 06:16 PM

            Thanks everyone!! I ended up using a sharp knife and while there was lots of SWEARING, I managed to do an ok job. Next time, I will leave it to the butcher :)

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