I've got a couple of recipes saved that call for beef Cheeks (and I've been hearing about them being a great BBQ option). Is that something I could request from the butcher at hrb? Or am.i gonna have to go to an actual butcher?

What mathguy said. Our H-E-B has them in I think five pound bags next to the hearts/tongues/etc. Started a thread here for my first attempt

Much obliged.

The few times I've gotten them from HEB, they required a lot of trimming.

HTownAg98 said:

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The few times I've gotten them from HEB, they required a lot of trimming.

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Beef cheeks are a real pain in the ass to prep. I feel like you lose about half of what you pay for with all the silver skin and tendons.

Trimming is definitely the hardest part. Here's the thread, with the poster of the same name weighing in

https://texags.com/forums/67/topics/3442277/replies/66906039#66906039

Round two:

Dunno why the pic won't work.

Edit: a day later, the pics work without me changing anything. Weird.

Thee two times I smoked them I felt like it was half waste/trim. I know it wasnt but I bet it was more than 25% easy.

Mexican Meat Markets often sell them trimmed. On average I've had the same experience of losing at least 1/3 of them in trimming from HEB cryovac packs

The Rumba brand in the poly pack (usually around 2-3 pounds) is trimmed pretty decently. I've also gotten them in frozen chunk form from Mexican meat markets and I'm not sure what tf it is when it thaws out but if I'm trying to replicate south Texas style beef barbacoa I'm obviously not that concerned about what's going into the mix.



Gimme 2 pounds of regular, because I like a little fat

Barbacoa

Doing beef cheeks for the first time today, just put them into the braise. Y'all weren't joking about how much you lose when trimming.