Cheek needs to be eaten very fresh.

Allow 150 to 200 g / 5 à 7 oz per person.

 It freezes well.

 Cheeks require little preparation and are eaten very fresh. Whether beef, veal or lamb, they can be used in stews, pot-au-feu, daubes or braised dishes. The latter method releases their rich flavorful juices. Cheeks require long cooking (a little more than 3 hours); the meat becomes tender and slightly gelatinous.