Beef Cheeks

An extremely popular muscle, known for its rich content of intramuscular collagen and its deep flavor. During slow cooking, the collagen melts, making the meat incredibly tender. It is offered cleaned, without bones and unnecessary fats.

Beef Cheeks for B2B Wholesale

Ideal for B2B customers looking for consistency in portion size and weight (portion control). Standardization allows chefs and food industries to accurately calculate food cost. The absence of bones maximizes yield.

Product Information

Packaging10 kg carton (1.5 kg packaging)
Storage Temperature:-18 °C
Product Condition:Frozen
Product Shelf Life:2 years
Organoleptic CharacteristicsAppearance: Red color without visible signs of spoilage.
Smell: Characteristic smell of fresh product.
Microbiological Criteria:TBC: < 5*10⁶ cfu/gr
Enterobacteriaceae: <500 cfu/gr
E. coli: <500 cfu/gr
Salmonella spp: Absent in 25gr
Allergen Declaration:Does not contain allergens, according to the LEDA/ALBA list (EU1169/2011)

Nutritional Table

Nutritional InformationAmount (per 100 g)
Energy (kcal)250–270 kcal
Protein (g)26 g
Total fat (g)17 g
Saturated fat (g)7 g
Carbohydrates (g)0 g
Sugars (g)0 g
Cholesterol (mg)90 mg
Sodium (mg)65 mg
Iron (mg)2.5 mg
Zinc (mg)6 mg

* The nutritional table is based on a literature review rather than on analysis

It is manufactured according to ISO, FSSC and HACCP standards

Suitable for wholesale, HoReCa and meal production units

It is widely used in fine dining restaurants, hotels and catering

Fresh & Freezable

What does "Papilla Off" mean in Beef Cheek?

“Papilla Off” means that the cheek has been completely cleaned of the internal papillae and the external skin. It is delivered as clean, smooth red meat, ready for immediate use. This standardization is critical for the Horeca market, as it reduces labor costs and ensures excellent appearance and portion stability, ideal for slow cooking.

Is Beef Cheek suitable for grilling?

The cheek is not suitable for direct grilling because it contains very tough connective tissue that would make it difficult to chew. However, it is excellent if a combination method is applied: first slow cooking (sous-vide or braising) until it is completely tender and the collagen melts, and then a quick pass under a strong grill to obtain a smoky crust and caramelized surface.

How is it packaged to maintain freshness?

To maintain optimum quality, the cheeks are vacuum packed. This method removes oxygen, protecting the meat’s bright red color from oxidation and preventing freezer burn. Thus, the product maintains its freshness, moisture and organoleptic characteristics unchanged for a long time, until the moment of use.