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 counter.
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 two questions and I will cross post this over to homecooking as well:
1. Where have you gotten or ordered cheeks from in Toronto for home cooking goodness?
2. 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.
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