quote:
Originally posted by Grubmeister:
I've never had cheeks before. By muscular do you mean they don't have much fat on them? If so, is there an issue of them drying out?
Well - you ever watch a cow chew? Their cheeks are used constantly which builds a strong muscular tissue. If you just cook them quickly, when you chew them you will resemble a cow chewing its cud, they put up a resilient chew and do not break down quickly. They do require a slow moist cook to break all that down. Cooked correctly, they are a delicious cut of beef.
