# Beef cheeks

**URL:** <https://community.anovaculinary.com/t/beef-cheeks/22745>\
**Category:** Brag Board\
**Created:** [September 8, 2019, 2:51pm UTC](https://community.anovaculinary.com/t/beef-cheeks/22745 "2019-09-08T14:51:52Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![nbmartin](https://avatars.discourse-cdn.com/v4/letter/n/ed8c4c/32.png) [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\
**Post date:** [September 8, 2019, 2:51pm UTC](https://community.anovaculinary.com/t/beef-cheeks/22745/1 "2019-09-08T14:51:53Z")

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Any Sous vide recipes for beef cheeks?

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**Author:** ![fischersd](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fischersd/32/5594_2.png) [@fischersd](https://community.anovaculinary.com/u/fischersd)\
**Post date:** [September 8, 2019, 7:02pm UTC](https://community.anovaculinary.com/t/beef-cheeks/22745/2 "2019-09-08T19:02:31Z")

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That little magnifying glass at the top of the page is the search function. 🙂 Works pretty well for the most part.

> [@Another 54C gem... Beef cheeks](https://community.anovaculinary.com/t/another-54c-gem-beef-cheeks/7851):
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> When I was researching sous vide beef cheeks for Mothers’ Day luncheon I noticed that everyone seemed to cook them at traditional slow braise temperatures, between 75C and 90C, that seemed to defeat the purpose of sous vide to me. So when I cooked beef cheeks for that luncheon I did them at 60C (I think) for 3 days. But this week I was wondering what my favourite 54C would do to beef cheeks. The answer? See for yourself. Looks good from the outside. 3 days at 54C and then pan seared…

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**Author:** ![nbmartin](https://avatars.discourse-cdn.com/v4/letter/n/ed8c4c/32.png) [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\
**Post date:** [September 8, 2019, 11:59pm UTC](https://community.anovaculinary.com/t/beef-cheeks/22745/3 "2019-09-08T23:59:22Z")

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Thanks for your reply. My wife brought home a package of 7lb beef cheeks. I’ve had no experience with them at all. When I tried to get them apart, cut them up? What a total disaster. Nothing but fat, had to sharpen my knife several times, finally just quit. What a mess. We got 2lbs of chunks and she put them in crock pot receipt for 7hrs. Tomorrow will be the test. Even if they turn out excellent I’d rather wrestle a bear than go through that again. I’m sure others found a way to do them much easier but I’ll eat mud before I go through that again.  
But thanks again for your reply