Premium cuts, special prices every Monday.
Rich Wagyu beef cheeks, packed two per pack at approximately 500g. Ideal for slow cooking, braising, ragu and tender, flavourful winter meals.
Pickup available at Peter Augustus Store Camp Hill
Usually ready in 24 hours
Want it portioned a certain way? Add your cutting and packing instructions in the order note at checkout. Our expert butchers are more than glad to process it for you.
Buying in bulk for a venue?
Restaurants, cafes and caterers buy our premium beef in bulk at trade pricing on volume. Net terms for approved accounts, a dedicated account manager, and the same consistent quality on every delivery.
Our Wagyu Beef Cheeks are a rich, full-flavoured cut that becomes exceptionally tender when cooked slowly. Each pack contains two carefully prepared beef cheeks, offering the ideal portion for hearty braises, slow-cooked meals and comforting winter dishes.
Wagyu beef cheeks contain natural connective tissue that gradually breaks down during low-and-slow cooking, producing tender, pull-apart meat and a deeply flavoured sauce. Perfect for braising, ragu, slow cooking, stews and restaurant-style meals at home.
This item is also available to purchase in our Signature Winter Feast Box.
Wagyu beef cheeks reward patient, low-and-slow cooking. This allows the connective tissue to break down while enriching the surrounding sauce or cooking liquid.
Slow Cooking: Brown the cheeks first, then cook with stock, vegetables and aromatics on low until tender and easily pulled apart.
Braising: Sear thoroughly, add wine, stock or your preferred braising liquid, then cook covered at approximately 150°C until fork-tender.
Ragu: Slowly braise the cheeks in a tomato or wine-based sauce, then shred the tender meat and stir it through the finished sauce.
Stews: Simmer gently with vegetables and stock for several hours to create a rich sauce and tender, flavourful meat.
Keep frozen until ready for consumption.
Do not refreeze after thawing.
Cook thoroughly before consumption.
Wagyu Beef Cheeks are a rich and flavour-packed choice for braises, ragu and slow-cooked comfort food.
Beef cheek, also known as ox cheek, is a richly flavoured, gelatinous cut taken from the facial muscle of the cow. Known for its incredible tenderness when slow-cooked, this cut breaks down beautifully over time, resulting in a melt-in-the-mouth texture. Ideal for braising, stewing, or slow roasting, beef cheek is a favourite in gourmet dishes like beef cheek ragu or red wine braises. Its deep, hearty flavour makes it perfect for winter comfort meals or elevated dinner party fare.
