Haven't done beef cheek yet
Discussion
Me either, but I saw some at my grocer recently and the marbling was insane and the price was very low, so it's in my refridgerator now
We'll see how it goes
Beef heart is pretty cheap and tastes great. We grind it up with the chuck and pork belly to make burgers
Verdict: Beef cheek flavor was fine, maybe a touch funky / vinegarey. The texture reminded me of smooth muscle like beef heart. The meat was quite lean despite fine marblng. I trimmed off the associated fat cap which was massive; I didn't see a way to keep part of it on and there was a very tough membrane there as well. I'm attempting to render the fat cap into tallow. Overall a fine meal, not something I'd go out of my way for but very cheap despite the wastage of not getting a properly trimmed steak to begin with. I could definitely see this as fodder for grinding or dishes like chili.
Nice review. About what I expected. The heart sounds easier to deal with.
I have a lamb heart I need to cook. Gonna have to figure that out.
The best