Beef cheeks
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.
Chrissa the client grinding some cheeks
Ground beef cheeks, soy meal, bacon and egg
2 Responses to “Cheeky”
Nicole says:
Beek cheeks are a very popular gourmet meal in winter in Australia. I have human friends who swoon over them. I can send you a recipe!
Steve Adams says:
Next time we’re looking for cheeks, I’ll give you a ring! We cooked some burgers after the shoot, and they were ok. No swooning that I noticed.