Loved this item. My family loves barbacoa and we’re very pleased with the quality. For those who says it’s too greasy, they don’t know it’s also collagen and it’s supposed to be that way.

I bought $52 brought it home put it in 3 seal a meal bags and froze.The one I kept out I cooked in my oven in my clay pot with seasonings and some beef broth for 12hrs @ 200 and it was delicious! I never trim it as the fat is what makes the flavor the broth it makes I strain and make French onion soup.My husband and I get 5 dinners of tacos out of 7 lbs so good so glad I found them @ Sams very hard to find here ...easy in Texas!

I really don't understand the praise for these. The flavor is on point, but the pre-cooked product is a mangled pile of flesh that requires a lot of trimming. You will lose literally half the package from a proper trim, so don't be fooled by that attractive $4.78/lb price. I think I'll stick with buying cheeks online from a farm in MN. They charge $6/lb, but the cheeks are fully trimmed.

I make barbacoa for our Día de los Reyes Magos (Three Kings Day) dinner celebration every year and per our family tradition had always made it out of the whole beef head but 3 years ago we bought a new stove with a double oven and an entire beef head will not fit. So I began purchasing the beef cheeks at Sam’s along with a couple of the tongues and it worked wonderfully. I shop around and always compare prices and Sam’s has the lowest per pound for these around here. I am regretting saying that because I am hoping they won’t start become hard to find when I need them. They are delicious! Yes, you will end up with quite a bit of grease. That is just part of the process when you cook cheeks. When cooking with the addition of the tongues it helps keep everything moist while it cooks will not let the tongues dry out. After fully cooked just drain the excess grease before beginning to shred everything together. Yum! My mouth is watering right now! With some tortillas, pico, rice, and beans and you’re ready to chow down. I can’t wait.

This was my first time buying beef cheek meat, and I was surprised by the amount of fat on it. Normally, I don't mind good fatty beef cuts, but this fat had a very 'off-al' flavor and texture that I didn't like at all. As incredible a collagen source as it is, I don't think I'll purchase again.

On the Carnivore way of eating. This is one of my favorite cuts of meat. It has plenty of delicious fat and tendons to complement my diet. I rub it with salt and pepper then cook it 8 hours in the slow cooker with no liquid. When it is done it is absolutely perfection. It gives me plenty of beef tallow to use for other dishes and a good bit of broth. And the meat is the most tender juicy meat I've ever had. Sometimes I sear it before slow cooking and sometimes I don't. I love to let it cool after cooking and then slice it and fry it up and fry some eggs to eat beside it. It's wonderful

I’m cooking a piece today so I’m really not sure what to expect.. being a senior I look for I inexpensive cuts of meat. While Hamburg is an excellent choice freezing bulk is too much for **. I’ve googled cheek and being a decent of Guatemala I’m looking forward to trying and continuing purchasing..I’ve even told a cousin ** Dacula about my purchase!

Beef cheek is an unusual cut of meat l, I think it's a bit expensive after I trimmed off lots of fats, I like to make stews with it, it has a different texture and taste that I like/ compare to regular beef stew meats.(I'm an older Asian generation, we don't waste anything, my children and grandchildren wont even try ckeek stew ) , It also good to make "phở "' broth, it's very rich tasting broth ater a few hours of simmering, a bit cheaper than oxtail's. may I suggest to sam's to sales beef bones for making beef broth, I buy the beef's kneecaps ** leg bones with all the tendons still attatched at Asian super markets.

I had never made, or even had, beef cheek, so was a bit freaked out. Getting it trimmed, I was still skeptical. After marinading overnight and cooking in the crockpot(high 8 hours-we had 7#!) with red wine, beef stock, carrots, onions, and spices, tjis was the most tender mear i have ever eaten. Making a beef cheek ragu out of the left overs. Will definitely buy again for some Barbacoa!

Animal Hair on meat