Full-flavored, beef cheeks offer a rich complexity that will help elevate any dish they’re incorporated into, and Wagyu beef cheeks are the finest among them! Wagyu is lauded for its excellent marbling, flavor, and tender, juicy qualities, making these beef cheeks from Australia’s foremost meat purveyor, Broadleaf, some of the best!
Wagyu has long been heralded as the king of beef thanks to its exceptionally even fat distribution and heavy marbling. Our broadleaf Wagyu beef cheeks are sourced from only the finest Australian Wagyu herds. Raised with the same stringent attention to feed-rationing and genetics as those in Japan, our Wagyu is of the highest quality possible. Carefully graded following the strictest specifications, our beef is butchered and broken-down with surgical cleanliness and masterfully cut and portioned by hand to ensure consistency, even cooking, and aesthetics. All our Wagyu products from Broadleaf are naturally raised and never given any antibiotics or hormones. Wet aged for a total of 21 days prior to sale, our Wagyu beef cheeks have a complexity of flavor untouched by other cuts and kinds of beef.
Beef cheeks are one of the most delicious cuts available, thanks to all that chewing! While frequent and regular use gives us bold, meaty taste, it also makes these overdeveloped muscles too tough and chewy for high-heat quick-cooking methods. Beef cheeks can be transformed, however, with the application of low, slow heat, and are rendered incredibly tender through cooking methods like braising and slow-roasting.