The beef cheek is the masseter muscle of the cow's jaw, an intensely worked muscle with abundant collagen. It is very tough raw but transforms after several hours of braising into extraordinarily silky, gelatinous, deeply flavored meat. It is a staple of French bistro cooking and is gaining popularity in upscale restaurants worldwide.
| Country | Name | Notes |
|---|---|---|
| πΊπΈUnited States | Beef cheek | |
| π¬π§United Kingdom | Beef cheekprimary | |
| π²π½Mexico | Carrillada de res | |
| π¦π·Argentina | Carrillera | |
| π«π·France | Joue de bΕuf | A classic French bistro cut, typically braised in red wine |
| πͺπΈSpain | Carrillada de ternera | Carrilladas de ternera en salsa is a beloved Spanish tapa |
| π΅πΉPortugal | Bochecha de vaca | |
| π§π·Brazil | Bochecha de boi |