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Standing Stone American Wagyu Cheek
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.
Standing Stone American Wagyu Beef Cheeks (Avg Weight 1.0 - 1.5 lbs pk)
The "Barbacoa King" — Unrivaled Richness and Stickiness. This is the cut that separates a good taco from a life-changing taco. Sourced from our partners at North Georgia Meat Company (NGM), the Beef Cheek comes from the facial muscle of the cow (the Masseter). Because cattle spend their entire lives chewing, this is the hardest-working muscle on the animal. In standard beef, it is incredibly tough. But in our American Wagyu cattle, this dense muscle is packed with intramuscular fat and collagen. When cooked slowly, that collagen breaks down into gelatin, creating a texture that is famously sticky, moist, and intensely flavorful. It offers a depth of beefiness that even Short Ribs struggle to match.
Why It’s a Staple: It is the Holy Grail for Barbacoa and tacos. If you have ever had a taco where the meat was so tender it felt like it was melting and your lips felt sticky afterwards, it was likely Beef Cheek. It is impossible to dry out, making it the perfect candidate for the slow cooker or smoker.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Beef Cheeks (Masseter Muscle)
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Source: North Georgia Meat Company
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Diet: American Wagyu (Angus/Wagyu Cross)
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Portion Size: Avg 1.0 - 1.5 lb Pack
💡 The Chef’s Method: Braise until it shreds.
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The Trim: Cheeks often come with a layer of silver skin and fat. Trim the hardest silver skin off, but leave the fat—it renders down beautifully.
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The Sear: Season and sear hard in a Dutch oven to build a flavor base.
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The Cook: This cut requires time. Braise submerged in liquid (stock, chilies, beer) at 300°F for 4-5 hours, or use a pressure cooker/Instant Pot for 60 minutes.
-
The Texture: You are looking for "shreddable." The meat should pull apart effortlessly with two forks.
-
Target Temp: Fork Tender. Do not serve this rare; it needs to be fully broken down to be edible.
Standing Stone American Wagyu Beef Cheeks (Avg Weight 1.0 - 1.5 lbs pk)
The "Barbacoa King" — Unrivaled Richness and Stickiness. This is the cut that separates a good taco from a life-changing taco. Sourced from our partners at North Georgia Meat Company (NGM), the Beef Cheek comes from the facial muscle of the cow (the Masseter). Because cattle spend their entire lives chewing, this is the hardest-working muscle on the animal. In standard beef, it is incredibly tough. But in our American Wagyu cattle, this dense muscle is packed with intramuscular fat and collagen. When cooked slowly, that collagen breaks down into gelatin, creating a texture that is famously sticky, moist, and intensely flavorful. It offers a depth of beefiness that even Short Ribs struggle to match.
Why It’s a Staple: It is the Holy Grail for Barbacoa and tacos. If you have ever had a taco where the meat was so tender it felt like it was melting and your lips felt sticky afterwards, it was likely Beef Cheek. It is impossible to dry out, making it the perfect candidate for the slow cooker or smoker.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Beef Cheeks (Masseter Muscle)
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 1.0 - 1.5 lb Pack
💡 The Chef’s Method: Braise until it shreds.
-
The Trim: Cheeks often come with a layer of silver skin and fat. Trim the hardest silver skin off, but leave the fat—it renders down beautifully.
-
The Sear: Season and sear hard in a Dutch oven to build a flavor base.
-
The Cook: This cut requires time. Braise submerged in liquid (stock, chilies, beer) at 300°F for 4-5 hours, or use a pressure cooker/Instant Pot for 60 minutes.
-
The Texture: You are looking for "shreddable." The meat should pull apart effortlessly with two forks.
-
Target Temp: Fork Tender. Do not serve this rare; it needs to be fully broken down to be edible.