Originally Posted by
MickV
Well ox cheek is about the most tender cut of beef you will get. All due to the animal constantly moving its mouth. However it is also the most bland bit of beef you will ever taste. Would be interesting to know how T5 have done it.
Not true. muscles that are constantly used tend to be less tender but more flavourful. For example, rump steak, taken from the Gluteus medius muscle, is well worked and tastier than a filet, (Psoas major muscle).
The skill in preparing the tastier but tougher cuts, such as ox cheek is in the slow cooking to break down the connective tissues, leaving a tender, gelatinous meat.
As it so happens, I plan to cook an ox cheek stew tomorrow. A great winter warmer and very cheap. In the UK Waitrose often have it for sale at £6.50/kg.
What this has to do with a BA forum, I don't know but I recommend people try it before dismissing it out of hand. If we were to just pick the filet steak off a carcass it would be a terrible waste.