Beef Barbacoa (tongue & cheek meat) Tacos w/ QVIEW

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At the locker we made our ground beef from about 70-75% good trim then added some bull meat and cheek meat. The bull and cheek meat gave it a flavor that cant be beat.
 
I don't know what it is about cheeks. I'm pretty sure that it's the particualr fats and connective tissue that give it that uniquely delicious taste.
 
I'll be that guy. You couldn't have enough other stuff on there to make me try it.

I do think you did a wonderful job since the finished product looks like something I may eat. Knowledge is power though, lol.
 
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