Beef chuck

Beef cheek is a cut of meat obtained from the facial part of the bovine. This ingredient, traditionally used in various Latin American cuisines, especially in Mexico and some countries in Central and South America, is characterized by its gelatinous texture and intense flavor, ideal for stews, broths, and dishes that require slow cooking to soften the muscle fibers.

Origin: Beef cheek comes specifically from the animal's face, including muscles and connective tissues that, when cooked, release collagen, which contributes to a soft consistency and a deep flavor in dishes. This part has been utilized in traditional gastronomy for centuries due to its low cost and high nutritional value.

Properties: It is an excellent source of protein and collagen, which can help with skin and joint health. Although it contains more connective tissue than other cuts of meat, it is highly valued for its ability to absorb flavors and add body to broths and sauces. Due to its fat and collagen content, it requires a prolonged cooking time to achieve an optimal texture.

Synonyms in Spanish from Latin America:
Depending on the country, this cut may have different names, for example:
- Cara de res
- Cachete de res
- Mejilla de res
- Jeta de res
These terms are interchangeable and refer to the same ingredient, although they may vary regionally.