# Beef cheeks **URL:** \ **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:** 1\ **Showing post:** 2
**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")
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): > > 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… --- _[View the full topic](https://community.anovaculinary.com/t/beef-cheeks/22745)._