I've used Cheeks for Sous Vide, pressure cooked it, and it's an awesome flavor muscle...
Soooo, I decided I wanted to make a "bresoala" from that muscle...
I opened the package and it was really butchered.. sliced and diced by some inexperienced person just trying to remove it from the cow.... probably on piece work would be my guess....
It was fatty and lots of silver skin and sinews... 55% trim.... trying to clean up that butchered muscle was not working.....
Next best thing.... dice it up.... fry it.... make country gravy..... and it was delish....
Because of the mess the meat was in when I opened the package, I soaked it in 15-20% salt solution to kill any surface bacteria... then I cubed it up....
Wish I had a bresaola to show you folks .... maybe next week or 3.....
Dave
Soooo, I decided I wanted to make a "bresoala" from that muscle...
I opened the package and it was really butchered.. sliced and diced by some inexperienced person just trying to remove it from the cow.... probably on piece work would be my guess....
It was fatty and lots of silver skin and sinews... 55% trim.... trying to clean up that butchered muscle was not working.....
Next best thing.... dice it up.... fry it.... make country gravy..... and it was delish....
Because of the mess the meat was in when I opened the package, I soaked it in 15-20% salt solution to kill any surface bacteria... then I cubed it up....
Wish I had a bresaola to show you folks .... maybe next week or 3.....
Dave
