Difference Between Beef Cheeks and Cow Tongue

Beef cheeks are sliced from the cow'southward cheek muscle and they're tough and sinewy before cooking. Once wearisome-cooked, they go melt-in-your-mouth tender, with a deliciously rich, beefy flavor.

If you lot've got no beefiness cheeks, in that location are plenty of other beef cuts that will work just as well. We've pulled together our favorite beef cheek substitutes for your next meal.

Table of Contents

What tin can I employ to supervene upon beef cheeks in recipes?
Frequently asked questions
Summing up

What can I utilise to supplant beef cheeks in recipes?

If you lot demand a substitute for beef cheek in your next dish, try beef curt ribs, oxtail, brisket, or Osso Bucco. While each cut has slight differences, they share a similar hearty flavor and tender texture. Best of all, they're cheap cuts that whatever home cook tin transform into a eating place-grade repast.

1. Beef brusque ribs

Beefiness brusque ribs, likewise known every bit flanken ribs, are sliced from under the cow's chuck. They're marbled with fat and once cooked, become tender and full of beefy flavor.

The meat is thinly cut beyond the rib department which means that three-four sections of bone come up attached. This differs from beef cheeks which are boneless. If you don't like bones and so this won't be the best selection for you, but keep in mind that they'll help continue the meat tender and reduce the chance of overcooking.

If you lot don't have time to slow cook short ribs then we suggest marinating to assist tenderize the meat.

Alternative names for short ribs: crosscut ribs, Korean curt ribs, English brusk ribs, or braising ribs.

2. Oxtail

Oxtail is sliced from the cow's tail and makes a handy replacement for beefiness cheek. Laden with cartilage and fatty, the tail is total of beef flavor and becomes incredibly tender once ho-hum-cooked.

The tail comes with an added bonus, marrow. People that don't want to eat marrow may want to try a different alternative. Also, if y'all don't like dealing with bones then avoid it.

3. Brisket

Brisket is a fatty cut of meat from the lower chest or breast of the moo-cow. For all the "bone-haters", brisket is probably your all-time option. It is a luscious, slightly chewy type of meat that can be sliced or shredded. Perfect eaten with creamy mash or added to pasta or tacos.

The biggest deviation between beef cheeks and brisket is how they're sold. Brisket comes in one big, solid piece whereas cheeks are sold in individual serves. For almost, this won't be a deal-breaker though.

iv. Osso Buco

Osso Bucco is a popular cut of meat from the veal'southward shin os. Significant 'hollowed bone' Osso Bucco is another tender variety of meat that falls apart once cooked over a long period in a sauce.

If you utilise veal, you lot'll detect information technology has a dissimilar season. Good quality veal is usually more tender than beef with a less intense beefy flavour. People that enjoy milder tasting food will appreciate what Osso Bucco has to offer.

Only recall, it has marrow, which you can ever set aside if you don't bask it.

v. Chuck

Chuck is an affordable variety of meat that is easy to find. Perfect braised, it's a tough, collagen-packed cut from the moo-cow'south upper arm and shoulder. After cooking, y'all get tender meat that is full of flavor.

Your best options for cooking chuck include slow-cooking, pot roasts, and stews. It makes an excellent lookalike Gilded Corral Pot Roast. Some people enjoy grilling this meat but spotter it closely as it will become dry and tough if left as well long on the heat.

6. Silverside

Silverside is commonly used to make corned beef, only you could use it to supplant beefiness cheeks if you lot're in a pinch. You'll find silverside doesn't take as much beef intensity and information technology's saltier. As well, it's much leaner with a broad-grained texture.

Anyone looking for a cheaper dinner may want to consider silverside. You won't have to deal with whatever bones and it'southward delicious served with a mustard parsley sauce.

seven. Lamb shanks

If you don't enjoy beef then try lamb shanks. Their rich, luxurious depth of flavour is hard to shell. They're ofttimes served in high-end restaurants for a much higher price than information technology'll price you to make them at habitation.

8. Beefiness natural language

Beefiness tongue won't be for everyone'south palate, but it'southward a good backup option if you lot oasis't got any beef cheeks. Although both these cuts are from the same function of the moo-cow, you'll find the tongue is a piddling milder. It's also tougher, and so if you desire the tenderness of cheeks, deadening cook the meat.

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Frequently asked questions

Where practise beefiness cheeks come up from?

Beef cheeks are a tough cut of meat taken from the moo-cow's cheek muscle. As the cow spends so much time chewing grass and cud, the cheek is tough and sinewy until cooked.

Are beef cheeks fatty?

The beefiness cheek is lean and sinewy in texture. While many types of lean meat aren't unremarkably tender, beef cheeks are both lean and tender, making them a prized cutting.

What does beef cheek gustatory modality similar?

Beefiness cheeks are packed with rich, beefy flavor; they're closer to the gamey cease of the spectrum rather than a balmy, traditional steak season.

Are beefiness cheeks expensive?

Beef cheeks volition vary in price depending on the country and whether the moo-cow was grass-fed, hormone-free, wagyu, etc. In the Us, the average price is effectually $10-15 per pound. In restaurants, yous'll pay considerably more.

What are beef cheeks used for?

Beef cheeks are all-time slow-cooked in liquid to assist suspension upwardly the collagen. They are well-suited to stews, pot roast, curries, or braises. Endeavor making beef cheek ragu or cooking them on their own with Guinness, then serving with a demi-glace sauce or gravy.

Why are my beef cheeks tough?

Beef cheeks need time to suspension down the meat fibers. If you have unpleasant, tough cheeks then they probably demand to be cooked on a lower heat for longer. A slow cooker volition assistance you make perfectly tender cheeks every time.

Raw beef cheeks on a chopping board with herbs.

Summing upwardly

When cooked the correct manner, beefiness cheeks make for a rima oris-watering dinner. Just not everyone likes the idea of eating a moo-cow's cheek; others may find them hard to find in their part of the world.

If you lot need a substitute for beefiness cheeks then utilize beefiness short ribs, oxtail, brisket, or Osso Bucco. They all offer meaty, beefiness flavor and are extremely moist and tender.

For those wanting a non-beef replacement, try lamb shanks. Good quality shanks are full of season and the meat falls off the bone when they're served up.

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Source: https://tastylicious.com/substitutes-for-beef-cheeks/