Chilled Wagyu beef cheeks, two in each pack.
Beef cheek is the hard-working, lean facial cheek muscle, housing an abundance of connective tissue, known as collagen. This cut responds well to moist, slow extended cooking methods. As the collagen breaks down, it produces a tender and flavoursome result. Cheek is perfect diced in curries, braises and stews, but also holds its shape well when cooked whole.
About the producer: Stockyard Beef Wagyu
For centuries, the Japanese kept their Wagyu genetics under tight control, not releasing them to the world until the late 20th century. Wagyu beef cattle are now being bred and farmed in Australia to meet the international demand for this wonderfully succulent and tender beef. Since 1994, Stockyard has been Australia’s leading exporter of Wagyu beef. Stockyard sources Wagyu feeders from its own breeding program and through strong alliances with professional Wagyu breeding operations. Stockyard Wagyu beef is derived from animals with genetics from Crossbred Wagyu F1 50% to Wagyu Fullblood 100%.  The cattle are fed in their feedlot on a diet exclusively designed and managed by our nutritionist. Stockyard Wagyu are independently graded and processed under strict supervision to ensure production and quality specifications are met.Â
Note:Â Actual product may be slightly different from image. Photo by Foodinno
