—Sharon Beef cheeks 2-3 lbs beef cheek meat Salt, to taste 2 tsp black pepper 1 tbsp olive oil 2 large onions, diced 2 leeks, sliced 2 bay leaf 1 12oz bottle of favorite beer 2 tbsp Dijon mustard ...

Beef cheek rolls are instead made of the inner cheek meat of cows and are softer and more digestible than rawhides. Why they’re a score Jae Thomas/CNN Underscored ...

Nur, an expert in regenerative and muscle biology. However, he hasn't yet tasted the cultivated meat because human ...

The two most popular beef cuts — brisket and beef ribs, especially the prime grade versions — are infused with intramuscular fat that renders into delicious flavor when cooked low and slow.

The meat simmered slowly for two hours, until it was fork tender and falling apart. I used a beef cheek, which is a bit pricey, but is so rich and flavorful that you don’t need much.

The cheeks ($38/pound, or the centerpiece of a one-meat plate with two sides for $19 or two-meat plate for $25) are served Wednesday-Friday, but you can get the flat iron steak anytime.