I have enjoyed some great cheeks while dining out (Grano did some great ones as part of a wine tasting dinner I still dream about). I've been braising up a storm recently and wanted to graduate from short ribs - the recipes I was looking at suggesting ordering these from my butcher as they aren't often carried but easily ordered and I've never seen them at the meat counters.
I emailed my local place and this was the response I got back:
"No, we do not carry beef cheeks. That cut has a tendency to carry parasites and most plants do not process any more."
hmph. So I have posted over on the Ontario board about where to find beef cheeks in Toronto but I still wonder:
What are these parasites that are going to live through hours and hours of slow-cooking? Or is it simply as I suspect so some dolt doesn't think they can pan sear them and eat them medium rare?
Any help much appreciated - the dinner party where I want to cook them for isn't until the end of the month so I have some time to locate them - hopefully parasite free.