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  1. Was watching an episode of Tony B. where he was in Burgundy. One of the restaurants that he was in showed the chef making Beef Bourginon. He was cutting up "Beef Cheeks" into very large chunks to braise in Red Wine. The meat looked REALLY good and made me hungry immediately. So, my question is - What are Beef Cheeks? Anybody that can expand on this cut of red glory?
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