The cheek is a muscle but as it is part of the head, it is often sold as offal. Beef cheeks are the most commonly eaten form. Lamb cheeks, often sold attached to the animal's tongue, are eaten in stews.

Choosing

Cheeks require little preparation and are eaten very fresh. Whether beef, veal or lamb, they can be used in stews, pot-au-feu, daubes or braised dishes. The latter method releases their rich flavorful juices. Cheeks require long cooking (a little more than 3 hours); the meat becomes tender and slightly gelatinous. It freezes well.