Why We Sell Cuts Like Cheek Meat (And Why You Should Try Them)
Table of Contents
- Why We Believe in Using the Whole Animal
- Why Grass-Fed, Grass-Finished Matters
- What Is Cheek Meat?
- Why Chefs Love Beef Cheeks
- How to Cook Cheek Meat at Home
- The Bigger (Grass-Finished) Picture at Clover Farms
Why We Believe in Using the Whole Animal
If you’ve browsed our shop, you’ve probably noticed we offer more than just steaks and ground beef.
Cuts like tongue, heart, liver, kidney suet, and cheek meat are all part of what we do.
That’s intentional.
At Clover Farms, raising animals the right way also means honoring the whole animal. Not just the most popular cuts, but every part. It’s a more responsible way to farm, it reduces waste, and it respects the work that goes into raising healthy animals on pasture.
Some of the most flavorful and nutrient-dense cuts come from the ones that are often overlooked.
If you’re new to these cuts, cheek meat is one of the best places to start.
👉 Explore our full selection of beef cuts here: [Shop All Beef]
👉 Not sure where to begin? Check out our [Clover Favorites] collection
Why Grass-Fed, Grass-Finished Matters
Not all beef is raised the same, and this matters even more when you’re talking about nutrient-dense cuts like liver, heart, and cheek meat.
Our cattle are 100% grass-fed and grass-finished, raised on pasture the way they’re meant to be.
That means:
- No grain finishing
- No feedlots
- Animals living and moving on pasture
This results in beef that is:
- More nutrient-dense
- Higher in beneficial fats
- Better aligned with how beef is meant to be raised and consumed
When you’re using the whole animal, quality matters even more. You’re not just eating muscle meat, you’re getting the full nutritional profile of a properly raised animal.
👉 Learn more about how we raise our cattle: [Our Farming Practices]
What Is Cheek Meat?
Beef cheek comes from the facial muscles of the cow. Because these muscles are used often, the meat is naturally rich and full of connective tissue.
That’s exactly what makes it special.
When cooked properly, that collagen breaks down into an incredibly tender, melt-in-your-mouth texture.
Why Chefs Love Beef Cheeks
Cheek meat is a favorite in professional kitchens for a reason.
You’ll often find it:
- Braised in red wine at upscale restaurants
- Slow-cooked into barbacoa for tacos and bowls
- Featured in dishes where deep, rich flavor matters
It’s known for being:
- Extremely tender when cooked low and slow
- Rich and beefy in flavor
- High in collagen, which gives it that silky texture
This is one of those cuts where a little time turns into a big payoff.
How to Cook Cheek Meat at Home
The key is simple. Low and slow. Cheek meat starts out as a tougher cut because of how much the muscle is used, but with the right cooking method, it turns into something incredibly tender.
If you’ve ever made a roast, you can cook cheek meat. Here are a few easy ways to prepare it:
Slow Cooker (easiest option)
Add cheek meat to a slow cooker with broth, salt, and your favorite spices. Cook on low for 6 to 8 hours until it easily pulls apart with a fork.
Oven Braise
Sear the meat first, then place it in a covered dish with broth or wine. Cook low (around 300°F) for a few hours until tender.
Pressure Cooker / Instant Pot
Short on time? This is a great option. Cook under pressure for about 60 to 75 minutes, then let it rest before shredding.
A few simple tips:
- Do not rush it. This cut needs time to break down
- Cook it in liquid so it stays tender and flavorful
- It is done when it easily pulls apart with a fork
Once it’s ready, you can use it just about anywhere:
- Tacos or barbacoa-style bowls
- Over rice or mashed potatoes
- Mixed into pasta or served as a shredded beef dish
It’s one of those cuts that looks simple going in, but comes out feeling like something special.
👉 Ready to try it? Grab some here: [Beef Cheek Meat]
The Bigger (Grass-Finished) Picture at Clover Farms
We keep these cuts available because they matter. Not just for sustainability, but for flavor, nutrition, and giving you options beyond what you’ll typically find at the store.
At the end of the day, this is what we’re working toward. Healthy animals on pasture. Better food for your family. And a system that respects the whole process, from start to finish. We’re glad you’re here and a part of it.