Beef cheeks
from the Austrian calf (heifer)
€16.90
Ready for shipping. Delivery time: 1 working day
Beef cheeks are actually one of the classic braised dishes that require a lot of good red wine and spices. After a few hours, they become soft and incredibly tender - you can even cut them up with a spoon. But they are also extremely popular with barbecue fans: whether in a Dutch oven or on a smoker, wrapped in bacon or just rubbed - beef cheeks are a real juicy flavour experience. They are also ideal for stews that need to be kept warm for a long time.
Meat knowledge
Beef cheeks are, as the name suggests, the cheeks of the beef.They have a high intramuscular fat content and are wonderfully juicy, making them perfect for braising. Their intense beef flavour is a natural fit here.
Alternatively, they are excellent for braising, provided the temperature is not too high.Beef jowls can also be wrapped in bacon for a delicious way to protect them from direct heat. At Fitmeat you can get wonderful beef cheeks that are already trimmed and vacuum packed ready for cooking
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What are beef jowls?
Beef Cheeks are a forgotten delicacy that warms the body from the inside out! A perfect day for a time-consuming stew is actually a cold, unfriendly rainy day. In the kitchen, put on your favourite music, taste a glass of wine for the evening and get cooking
Beef cheek is actually quite a firm muscle.But when braised for a long time, they become a buttery treat.Unfortunately, because of the time it takes to prepare them, beef cheeks have fallen by the wayside in the era of 'fast food'. It is time to give this traditional delicacy back its place on the plate.
Fitmeat beef cheek from the Austrian veal calf (heifer)
Calves (also known as heifers) are female cattle that are sexually mature but have not yet calved.This can be seen in the structure of the meat
The meat of a calf has a bright dark red colour and extremely fine fibres. In terms of marbling, veal is at the top of its game, making it extremely juicy and tender.
This special marbling is the result of the slow growth of the calves, which ensures fine fat storage.They are also significantly lighter than young bulls. The combination of beautifully distributed fat in the muscles and dry curing gives the veal a distinctly full-bodied flavour.
Quantity per person
A beef cheek weighs approx. 350 - 450 g. For good eaters, you can calculate one cheek per person
Herkunft und Haltung
Quality is our top priority and, when it comes to beef, a few factors are crucial. These include the perfect breed of cattle, the age of the animals and optimum feeding, free from concentrated feed.
However, this alone is not enough to meet our requirements. We don't do things by halves when it comes to the quality of our meat products! That's why 100% of our animals come from Austria. The farms are located in the lake district of the Salzkammergut in beautiful Upper Austria.
At Fitmeat, we also only process the finest meat from heifers, also known as calves, and steers. The meat has a wonderful marbling and a delicious flavour. Our classic cattle breeds also include Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds.
Our cattle are 4x AT labelled. This means that birth, rearing, slaughter and cutting take place 100% in Austria. The value chain therefore remains entirely in Austria. We distance ourselves from long animal transports and select our partners very carefully. We therefore rely on animals that are kept in a species-appropriate manner, born and raised by small farmers, and on butchers who know both the farmer and the animal personally.
Our butchers allow the cuts to mature on the bone for a long time. This gives us first-class, well-hung meat that does not lose any water during roasting and can be enjoyed with a clear conscience.
Details to the article ”Beef cheeks”
| Item number | FM101036 |
| Breed | Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ... |
| Born in | Austria |
| Raised in | Austria |
| Slaughtered in | Austria |
| Cut in | Austria |
| Feeding | Fresh grass on pasture, brewer's grains, possibly maize or cereals |
| Meat maturation | 2-3 weeks on the bone |
| Shelf life at 0-4°C | 8-10 days |
| Shelf life at -18°C | 120 days |
| Hygiene advice | Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption. |
| Storage advice (Fresh) | Store refrigerated at 0 °C to +4 °C. |
| Storage advice (deep-frozen) | *** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting. |
Good to know
Facts
- Fresh meat, no frozen goods
- Meat from small farmers in Austria
- Aged and finished by our traditional butcher
- Billing by the gram
- Recyclable packaging
- Ready to ship in under 24h
Accepted payment methods
Secure shopping at Fitmeat
5 really good reasons for Fitmeat
- At Fitmeat, you only get premium meat of the best quality from selected small farmers in Austria.
- Our experienced master butchers are pioneers in meat refinement and maturation. At Fitmeat, you get perfectly matured meat that has never been frozen.
- With meat from Fitmeat, you experience sustainable meat enjoyment of a special kind, because quality goes beyond the plate with us.
- With meat from Fitmeat you support Austrian agriculture. Because the value chain remains one hundred percent in Austria.
- What you see is what you get: Whether it's the marvellous marbling of our steaks or the beautiful pastures of our farmers - all the pictures on our website are 100% authentic and taken by us on location. After all, the eye eats with you, doesn't it?