The skeletal muscle found at the juncture of the jaw area, which has been trimmed of any surrounding glandular material. May be used in any ground beef products except Ground Primal products (i.e., Ground Chuck, Ground Round, Chopped Sirloin, etc.). The inclusion of cheek meat is limited to 25% of the product, and when used in excess of its natural proportions (2%), it must be listed on the product label.

Cheek meat has been used also in braising and can be quite tender and flavorful with slow cooking.

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