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Standing Stone Beef Cheek Meat, AGA Certified Grassfed
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Beef Cheek Meat | AGA Certified Grass-Fed (Avg Weight 1.0 - 1.5 lbs)
The Barbacoa King — Deeply Savory and Incredibly Gelatinous. This is the hidden gem of the nose-to-tail movement. Because a cow spends nearly its entire life chewing cud, the cheek muscle is constantly working. While this makes it tough in its raw state, it is absolutely loaded with connective tissue. When cooked low and slow, that tissue dissolves into sticky, rich gelatin, creating a texture that is vastly superior to a standard pot roast. Sourced from our partners at NGM, these cheeks offer an intense beef flavor that absorbs spices and smoke like a sponge.
Why It’s a Staple: It is the only cut to use for authentic Barbacoa or high-end beef tacos. The meat doesn't just shred; it becomes "tacky" and luscious, holding onto sauces and delivering a mouthfeel that you simply cannot get from a chuck roast.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Beef Cheeks (Trimmed)
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Source: North Georgia Meat Company
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Diet: 100% Grass-Fed & Grass-Finished
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Portion Size: Avg 1.0 - 1.5 lbs
🔥 The Chef’s Method: Do not try to grill this. It needs time and liquid.
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The Prep: Ensure any remaining hard fat or silver skin is trimmed off.
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The Braise: Sear hard, then submerge in liquid (broth, chiles, onion) and cook at 275°F or in a slow cooker for 6-8 hours.
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The Texture: You know it is done when it offers zero resistance to a fork.
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Target Temp: Fork Tender (205°F+). You want the collagen completely broken down.
Beef Cheek Meat | AGA Certified Grass-Fed (Avg Weight 1.0 - 1.5 lbs)
The Barbacoa King — Deeply Savory and Incredibly Gelatinous. This is the hidden gem of the nose-to-tail movement. Because a cow spends nearly its entire life chewing cud, the cheek muscle is constantly working. While this makes it tough in its raw state, it is absolutely loaded with connective tissue. When cooked low and slow, that tissue dissolves into sticky, rich gelatin, creating a texture that is vastly superior to a standard pot roast. Sourced from our partners at NGM, these cheeks offer an intense beef flavor that absorbs spices and smoke like a sponge.
Why It’s a Staple: It is the only cut to use for authentic Barbacoa or high-end beef tacos. The meat doesn't just shred; it becomes "tacky" and luscious, holding onto sauces and delivering a mouthfeel that you simply cannot get from a chuck roast.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Beef Cheeks (Trimmed)
-
Source: North Georgia Meat Company
-
Diet: 100% Grass-Fed & Grass-Finished
-
Portion Size: Avg 1.0 - 1.5 lbs
🔥 The Chef’s Method: Do not try to grill this. It needs time and liquid.
-
The Prep: Ensure any remaining hard fat or silver skin is trimmed off.
-
The Braise: Sear hard, then submerge in liquid (broth, chiles, onion) and cook at 275°F or in a slow cooker for 6-8 hours.
-
The Texture: You know it is done when it offers zero resistance to a fork.
-
Target Temp: Fork Tender (205°F+). You want the collagen completely broken down.