Beef Cheeks, Chilled, Vacuum-Packed

Beef Cheeks – Premium Latvian Beef for Slow Braising

CEPLĪŠI M.S. Beef Cheeks are a premium beef cut sourced from carefully selected cattle raised in Latvia. Known for their rich beef flavour, firm muscle structure and collagen-rich connective tissue, Beef Cheeks become exceptionally tender and succulent when slowly braised. They are ideal for refined slow-cooked dishes, rich sauces and restaurant-quality meals. The product is supplied chilled and vacuum-packed.

Beef Cheeks come from the chewing muscles of the animal's head, primarily the Musculus masseter.

These muscles are used extensively during the animal's life, resulting in a firm structure and substantial connective tissue.

This makes Beef Cheeks particularly suitable for long, gentle cooking.

During braising, collagen gradually converts into gelatin, helping the meat become tender while naturally enriching the cooking liquid.

Properly cooked Beef Cheeks are exceptionally soft and can be easily separated with a fork, while retaining a rich, distinctive beef flavour.

This cut is highly valued in professional gastronomy, particularly in French, Italian and contemporary European cuisine.

CEPLĪŠI M.S. Beef Cheeks are supplied chilled and vacuum-packed.

Characteristics of CEPLĪŠI M.S. Beef Cheeks

Carefully Selected Latvian Beef. Sourced from selected cattle raised in Latvia according to our quality requirements.

Distinctive Anatomical Cut. Beef Cheeks are chewing muscles with a characteristic structure and rich flavour.

Collagen-Rich Connective Tissue. Slow cooking helps develop tenderness and naturally enriches sauces.

Full-Bodied Beef Flavour. Particularly suitable for dishes requiring deep, rich meat flavour.

Exceptional Tenderness After Braising. Properly cooked cheeks become soft and easy to separate.

Ideal for Fine Dining. An excellent choice for restaurant menus and special meals at home.

Chilled and Vacuum-Packed. Supplied in a practical refrigerated format.

Why Choose Beef Cheeks?

Beef Cheeks are an excellent choice for customers who appreciate exceptionally tender meat with rich flavour.

Unlike steak cuts such as Ribeye or Striploin, Beef Cheeks are not intended for quick pan-searing.

Their best qualities develop during prolonged braising, when collagen-rich connective tissue softens and the cooking liquid develops a naturally rich consistency.

Beef Cheeks are particularly suitable for special occasions, restaurant menus and dishes where both flavour and texture are important.

Culinary Uses

Red Wine Braised Beef Cheeks. A classic dish with root vegetables, herbs and a rich red wine sauce.

Beef Cheeks with Mashed Potatoes. Slow-braised meat served with creamy mashed potatoes and beef jus.

Italian-Style Beef Cheek Ragù. Slowly cooked beef with tomatoes and herbs, ideal for pasta.

Dutch Oven Beef Cheeks. Braised with onions, carrots, garlic and beef stock.

Sous-Vide Beef Cheeks. Cooked for an extended period at a precisely controlled temperature, then browned and served with sauce.

Pulled Beef Cheeks. Suitable for burgers, wraps, sandwiches and other dishes.

CEPLĪŠI M.S. – Carefully Selected Latvian Beef

CEPLĪŠI M.S. specialises in producing high-quality Latvian beef.

We work with Latvian cattle farmers who focus on feeding practices and desirable meat characteristics.

Every beef carcass is individually assessed for muscle development, meat colour and fat cover. We also measure the pH of every carcass as part of our quality control process.

This approach helps us select beef according to the quality standards of CEPLĪŠI M.S.

How to Prepare Beef Cheeks

1. Prepare the Meat. Remove the cheeks from their vacuum packaging and pat dry. Trim excess external membranes and tough connective tissue if necessary, while preserving the meat.

2. Season. Add salt and freshly ground black pepper.

3. Brown the Meat. Sear the cheeks on all sides in a hot pan or Dutch oven until a rich crust develops.

4. Prepare the Vegetables. Sauté onions, carrots, celery and garlic in the same pot.

5. Add Liquid. Pour in beef stock and, optionally, red wine. Add thyme, rosemary or bay leaves.

6. Braise Slowly. Cook covered over low heat or in an oven at approximately 140–160°C.

7. Check Tenderness. Cooking often takes approximately 3–4 hours, depending on the size and structure of the cheeks. The meat should become exceptionally tender and easy to separate with a fork.

8. Prepare the Sauce. Remove the meat, strain or blend the cooking liquid and reduce to the desired consistency.

9. Serve. Place the cheeks over mashed potatoes or another accompaniment and finish with the sauce.

Cooking Recommendations

Beef Cheeks benefit particularly from prolonged cooking in a moist environment, allowing connective tissue to soften gradually.

The cooking liquid should simmer gently rather than boil vigorously.

Actual cooking time depends on the size of the cheeks, the age of the animal and the cooking method.

Serving Suggestions

Beef Cheeks pair beautifully with mashed potatoes, celeriac purée, creamy polenta, pasta, roasted root vegetables and sautéed mushrooms.

Their rich flavour can be complemented by red wine sauce, beef jus, fresh thyme or rosemary.

Product Information

Product name: Beef Cheeks, Chilled, Vacuum-Packed.

Cut: chewing muscles of the beef head.

Main muscle: Musculus masseter.

Cutting style: boneless beef.

Product type: fresh, chilled, boneless beef.

Ingredients: 100% beef.

Characteristics: rich beef flavour, firm muscle structure and collagen-rich connective tissue.

Uses: slow braising, ragù, sous-vide and slow-cooked beef dishes.

Packaging: chilled, vacuum-packed.

Price: calculated according to actual net weight.

Storage: follow the temperature and use-by date indicated on the packaging.

Preparation: cook thoroughly before consumption.

Product origin: European Union

Country of origin: LATVIA

Brand: CEPLĪŠI M.S.