All Burnham Grazing Products
Macronutrients per 100g
Burnham Grazing | Banana Shire, Central QLD
A hard-working muscle loaded with collagen. Braises into pure silk.
FarmStonehaven & Glenroy, Thangool QLD
RegionBanana Shire, Central QLD
FarmersDan & Emma-Jane Burnham
ProcessingBiloela Quality Meats
IngredientsBEEF
Cut OverviewAbout This Cut
Beef cheeks are the facial muscles. Hard-working tissue loaded with collagen and connective tissue. Tough raw, but after a long braise they become one of the silkiest, most luxurious cuts on the animal.
Tip: Trim the thick silverskin before braising. It never renders fully and can make the dish gluey.
The Farm
Raised at Stonehaven & Glenroy
Stonehaven, Thangool QLD
Australian
Certified OrganicFarm certified
Certified OrganicFarm certified
USDA NOP
US OrganicFarm certified
US OrganicFarm certified
Biodynamic
CertifiedFarm certified
CertifiedFarm certified
Certification covers the farm and its cattle. The local processor that cuts and packs the beef isn't a certified organic facility, so packs can't carry the certified organic label. Same cattle, same paddocks - organically raised, cut and packed locally in Central QLD.
Nutrition
Nutritional Values
Data Source
F000783 - Beef, cheeks, trimmed, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
155kcal
Energy per 100g
155 kcal
649 kJ · typical average
Protein21.0g
Complete protein. All essential amino acids present.
Total Fat7.5g
Naturally occurring. Trimming visible fat will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium65mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy155 kcal / 649 kJ▼
Total energy from protein and fat.
Protein21.0 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat7.5 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated3.2 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium65 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron2.5 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc5.5 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B122.0 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.3 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)4.2 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
No need to bring to room temperature. Cold from the fridge is fine for a long braise.
Best Cooking Method
Low and slow braise in liquid (stock, wine, or tomato base) at 150-160°C for 3-5 hours until fork tender.
Seasoning
Season well before searing. The sear builds flavour. Salt after for crust.
Internal Temperature
Done when a fork slides in with no resistance. Internal ~93°C for fully rendered collagen.
Resting
Rest 15 minutes in the braising liquid before serving. Skim fat if desired.
Recipe Suggestions
Recipes
01
Red Wine Braised Beef Cheeks
▼You'll Need
4 beef cheeks (around 200g each, trimmed)2 tbsp beef tallow1 onion, diced2 carrots, chunked4 garlic cloves, smashed500ml red wine500ml beef stock3 sprigs thyme2 bay leavesSalt and pepper
Method1Heat oven to 150°C. Season cheeks heavily with salt and pepper.
2Sear in hot tallow on all sides until deep brown. Remove.
3Saute onion, carrot and garlic 5 minutes. Deglaze with wine, reduce by half.
4Return cheeks. Add stock, thyme, bay leaves. Liquid should cover cheeks by three-quarters.
5Cover and braise 3.5 hours until fork tender. Rest in liquid 20 minutes before serving.
Tip: Strain the braising liquid and reduce it to a glossy sauce. The gelatin from the cheeks makes it rich on its own.
02
Beef Cheek Tacos
▼You'll Need
4 beef cheeks2 tbsp olive oil1 onion, diced4 garlic cloves, minced2 chipotle chillies in adobo2 tsp cumin2 tsp smoked paprika400ml beef stockSoft tortillas, lime, coriander, pickled onion to serve
Method1Sear seasoned cheeks in olive oil until brown all over. Remove.
2Saute onion until soft. Add garlic, chipotle, cumin, paprika. Cook 2 minutes.
3Return cheeks. Add stock. Cover and braise at 150°C for 3.5 hours.
4Shred meat with two forks. Reduce any excess liquid into a sauce.
5Serve in warm tortillas with pickled onion, lime and coriander.
Tip: Toast the cumin and paprika in the oil with the onion. Dry spices bloom in fat, not water.
03
Beef Cheek Ragu over Pappardelle
▼You'll Need
1kg Burnham Grazing cheeks2 tbsp olive oil1 brown onion, diced2 carrots, diced3 celery stalks, diced5 garlic cloves, crushed3 tbsp tomato paste300ml red wine1 x 400g tin crushed tomatoes400ml beef stock2 bay leaves500g pappardelle pastaParmesan and parsley to serve
Method1Brown cheeks hard in a heavy pot with olive oil. Set aside.
2Soften onion, carrot, celery in the same pot 8 minutes. Add garlic and tomato paste. Cook 2 minutes.
3Add wine. Reduce by half. Add tomatoes, stock, bay and cheeks back in.
4Cover and braise at 150 degrees C for 3 to 3.5 hours, until cheeks shred with a fork.
5Shred the cheeks in the sauce. Toss with cooked pappardelle. Finish with parmesan and parsley.
Tip: Make a day ahead. The flavour deepens overnight. Reheat gently and toss with fresh pasta just before serving.
Leave a Review
Help more people find real food and trusted producers. Thirty seconds on Google.
Opens in Google