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.