We did a shoot recently for Moist and Meaty packaging, and one of the requirements was to use beef cheeks for the ground meat, since that is what goes into the product. It was surprisingly difficult to find beef cheeks, because most cows when processed do not include the head. After several phone calls to local farmers, butchers, and meat processors, we found cheeks available from Swiss Meats in Hermann, Missouri. They shipped some ground beef cheeks as well as whole. I decided it would look best if we freshly ground the meat right before shooting. My friend Walt has a grinder that we used for sausage making earlier this year, and he was kind enough to loan it to us. The large grind looked great, and did not even change much over time.