Meat
Cheek
Beef cheek is facial muscle dense with collagen—almost unusable as a quick steak, but transformative after long braising into spoon-tender, gelatin-rich meat. Spanish carrilleras, Italian guanciale-adjacent beef preparations, and modern fine-dining cheek dishes all exploit the same slow melt of connective tissue. Trim excess sinew and glandular bits before cooking. It is prized by chefs for texture and deep flavour at a price once far below steak cuts (demand has raised it). Brown hard, braise with wine, tomato, or beer for three hours or more, and reduce the liquor to a sticky sauce. One cheek can be a single generous portion.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.7 g
- Saturated Fat 4.98 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.84 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 72.9 mg
- Sodium 56.9 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21 g
- Water 60.5 g
- Energy 205 kcal
- Water 60.5 g
- Protein 21 g
- Fat 12.7 g
- Saturated Fat 4.98 g
- Monounsaturated Fat 4.84 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 38.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.01 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.5 µg
- Minerals 460 mg
- Major Minerals 459 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 72.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 6.01 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.4 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·
Minerals
Cheek of Beef: composition reflects this culinary part relative to the whole ingredient.
History
Spanish stews made beef cheek a regional comfort braise long before tasting menus noticed it.
Nose-to-tail fine dining put cheeks on premium menus across Europe and the Americas.