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pesto3

Ginger Beer Beef Cheeks

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In N America they're known as...wait for it...beef cheeks.  :)

 

They're the animal's chewing muscle so they're kinda' tough.  Non-exercised muscle, like the tenderloin that doesn't do much, is more tender.  Cheeks are best cooked low and slow to tenderize them.

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6 hours ago, Rob_grill_apprentice said:

Looks juicy and delicious.   You called that cut cheeks, but what cut would it be in North America,   

Hi mate, as far as I know it’s cheeks world wide. I have heard them called “jowl” before but after doing some research it seems they are called that after they have been cured and smoked. 

 

Cheers!

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6 hours ago, pmillen said:

In N America they're known as...wait for it...beef cheeks.  :)

 

They're the animal's chewing muscle so they're kinda' tough.  Non-exercised muscle, like the tenderloin that doesn't do much, is more tender.  Cheeks are best cooked low and slow to tenderize them.

Perfectly said! Love beef cheeks and they are fantastic spun as well!

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7 hours ago, King19 said:

Could watch your screw ups all day very funny

 

cool cool gonna try it this weekend

Hahahaha, it’s lucky I make plenty of them then lmao. Cheers mate, appreciate it!

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