Beef cheeks have gained popularity in the culinary world, especially in the United States. Food enthusiasts and chefs are always on the lookout for tender, flavorful cuts of meat. But what exactly are beef cheeks called in the USA? This article explores this question in depth, covering their history, cultural significance, and best cooking methods.
What Are Beef Cheeks?
Beef cheeks, as the name suggests, come from the facial muscles of cows. These muscles work hard as cows chew their cud, resulting in a cut that’s both flavorful and tender when cooked properly. Beef cheeks offer a rich, beefy taste and gelatinous texture, making them perfect for slow-cooking.
Where Do Beef Cheeks Come From on the Cow?
Beef cheeks are located on either side of the cow’s face, just below the eyes. This cut is leaner than many others due to its constant use, but it becomes incredibly tender when cooked slowly over low heat. The high collagen content in beef cheeks breaks down during cooking, creating a melt-in-your-mouth texture.
For a detailed guide on how to slow-cook beef and other tips, you might find this Slow Cooker Beef and Noodles Recipe helpful.
Names for Beef Cheeks in the USA
In the USA, beef cheeks might go by different names depending on the region. In most areas, they’re simply called “beef cheeks.” However, some regions may refer to them as “cheek meat” or “beef jowl.” These terms are often used interchangeably, though “beef jowl” technically refers to the area closer to the cow’s jaw.
Regional Variations
In regions with a strong Latin American influence, such as Texas and California, you might hear beef cheeks referred to by their Spanish names, “cabeza” or “carrillada.” This is common in states where beef cheeks are often used in traditional Mexican dishes like tacos de cabeza.
Differences in Terminology
While “beef cheeks” is the most common term across the country, some butchers or markets might label this cut differently. Always ask for clarification if you’re unsure, especially in regions where another term might be used.
Historical Significance of Beef Cheeks in American Cuisine
Beef cheeks have a long history in American cuisine, dating back to when no part of the animal went to waste. This cut was often used in hearty, rustic dishes that took advantage of its tenderizing properties when slow-cooked.
Traditional Dishes Using Beef Cheeks
Historically, beef cheeks were a staple in many regional dishes, particularly in the Southern United States. Dishes like braised beef cheeks or beef cheek stew were common, especially during colder months when hearty, warming meals were needed.
Modern Uses of Beef Cheeks
In recent years, beef cheeks have seen a resurgence in popularity. Fine dining restaurants and home cooks alike have started experimenting with this lesser-known cut. Chefs now incorporate beef cheeks into dishes that highlight their rich flavor and tender texture. Often, they pair beef cheeks with ingredients that complement their natural sweetness, such as red wine, garlic, and root vegetables.
To explore more about how to prepare hearty meals, check out the Chicken Pot Pie Recipe for inspiration.
Cultural Impact and Popularity
The rise in popularity of beef cheeks in the USA stems from various cultural influences, especially the growing interest in authentic Latin American and European cuisines. As more people explore these culinary traditions, beef cheeks have become a sought-after ingredient for their unique texture and flavor.
Influence of Latin American Cuisine
In states like Texas and California, where there are large Hispanic populations, beef cheeks are a common ingredient in traditional dishes like tacos de cabeza. This dish, which uses the head of the cow, including the cheeks, is beloved for its tender, flavorful meat. The popularity of such dishes has introduced many Americans to the delights of beef cheeks.
European Influence
In Europe, particularly in countries like Spain and France, beef cheeks have long been considered a delicacy. Dishes like “carrillada” (Spanish braised beef cheeks) and “joues de boeuf” (French braised beef cheeks) are known for their depth of flavor and luxurious texture. As these dishes have made their way into American restaurants, they have further increased the popularity of beef cheeks in the USA.
How to Source and Purchase Beef Cheeks in the USA
Finding beef cheeks can be challenging, depending on where you live, but they’re becoming more widely available as their popularity grows.
Where to Buy Beef Cheeks
You can find beef cheeks at specialty butcher shops, some supermarkets, and online meat suppliers. When purchasing beef cheeks, look for cuts with good marbling, as this ensures tenderness and flavor.
Tips for Selecting High-Quality Beef Cheeks
- Marbling: Choose beef cheeks with visible marbling. The fat content keeps the meat moist during cooking.
- Size: Larger beef cheeks tend to be more tender, so opt for bigger cuts if possible.
- Color: The meat should be deep red, indicating freshness.
If you’re interested in other beef recipes that require slow cooking, Can I Put Raw Beef in Slow Cooker? is a good resource to explore.
How to Cook Beef Cheeks: Methods and Recipes
Cooking beef cheeks requires patience, but the results are worth it. The key to tender, flavorful beef cheeks is slow cooking, which allows the collagen in the meat to break down and create a melt-in-your-mouth texture.
Slow-Cooking Beef Cheeks
Slow cooking is one of the most popular methods for preparing beef cheeks. This method allows the meat to become tender while developing a rich, deep flavor.
- Slow Cooker: Place beef cheeks in a slow cooker with your choice of aromatics, such as onions, garlic, and herbs. Add liquid, such as beef broth or red wine, and cook on low for 8-10 hours.
- Dutch Oven: If you prefer, slow-cook beef cheeks in a Dutch oven. Sear the meat first, add the liquid and aromatics, and cook in the oven at 300°F for 4-6 hours.
Braising Beef Cheeks
Braising is another excellent method for cooking beef cheeks. This technique involves browning the meat first, then cooking it slowly in a covered pot with liquid.
- Step 1: Sear the beef cheeks in a hot pan until browned on all sides.
- Step 2: Add vegetables like carrots, onions, and celery to the pan and cook until softened.
- Step 3: Pour in liquid, such as beef stock or red wine, and bring to a simmer.
- Step 4: Cover the pot and cook in the oven at a low temperature (around 300°F) for 3-4 hours, or until the meat is tender.
Grilling and Smoking Beef Cheeks
While less common, grilling and smoking beef cheeks can produce delicious results. These methods work particularly well if you enjoy a bit of char and smoky flavor.
- Grilling: Marinate the beef cheeks overnight, then grill them over medium heat until they reach an internal temperature of 160°F. This method works well if you like a bit of chewiness in your meat.
- Smoking: For a more intense flavor, smoke beef cheeks at a low temperature (225°F) for 6-8 hours. This method is popular in Texas, where smoked beef cheeks are often served with barbecue sauce and pickles.
Popular Beef Cheek Recipes
Here are a few popular recipes that showcase the versatility of beef cheeks:
- Beef Cheek Tacos: Slow-cooked beef cheeks shredded and served in soft tortillas with salsa, cilantro, and lime.
- Braised Beef Cheeks with Red Wine: A classic dish that pairs the richness of beef cheeks with the deep flavors of red wine, garlic, and thyme.
- Smoked Beef Cheeks Sandwich: Smoked beef cheeks piled high on a bun with coleslaw and barbecue sauce.
For more recipe inspiration, check out the Chicken Alfredo Recipe for a creamy and delicious pasta option.
Common Misconceptions About Beef Cheeks
Despite their growing popularity, some misconceptions about beef cheeks might prevent people from trying this delicious cut of meat.
Myth: Beef Cheeks Are Tough and Chewy
One common misconception is that beef cheeks are tough and chewy. While they can be tough if not cooked properly, slow-cooking or braising makes them incredibly tender and flavorful.
Myth: Beef Cheeks Are Expensive
Another myth is that beef cheeks are expensive. In reality, beef cheeks are often more affordable than other premium cuts of beef. Their relatively low cost, combined with their rich flavor, makes them an excellent choice for budget-conscious cooks looking for high-quality meat.
Myth: Beef Cheeks Are Difficult to Cook
Some people might think that beef cheeks are difficult to cook, but with the right techniques, they are actually quite simple to prepare. Slow cooking and braising are both hands-off methods that require little effort but produce outstanding results.
FAQs
What Are Beef Cheeks Called in Different States?
In most states, beef cheeks are simply called “beef cheeks,” but in areas with strong Latin American influences, they might be called “cabeza” or “carrillada.”
Are Beef Cheeks Expensive?
No, beef cheeks are generally more affordable than other premium cuts of beef, making them a great choice for budget-conscious cooks.
Can You Substitute Beef Cheeks with Other Cuts of Meat?
Yes, you can substitute beef cheeks with other cuts, such as short ribs or oxtail, in recipes that require slow cooking. However, keep in mind that the texture and flavor might differ slightly.
How Long Do Beef Cheeks Take to Cook?
Beef cheeks typically take 4-6 hours to cook in a Dutch oven or slow cooker. If you’re smoking them, plan on 6-8 hours.
Conclusion
Beef cheeks are a unique and flavorful cut of meat that deserves a place in your cooking repertoire. Whether you’re slow-cooking them, braising them in red wine, or smoking them Texas-style, beef cheeks offer a rich, melt-in-your-mouth experience that’s hard to beat. With their rising popularity in the USA, now is the perfect time to explore the world of beef cheeks and discover how this once-overlooked cut can elevate your cooking to new heights.
Be sure to try out some of the recipes mentioned above and experiment with different cooking methods to find your favorite way to prepare beef cheeks. And don’t forget to check out the resources linked throughout the article for more tips and inspiration on how to make the most of this delicious cut of meat.