Veal Cheeks

The heavily worked jowl muscles of the young cow used to suckle and eat grass. It is easily digestible, low in cholesterol, and rich in vitamins and minerals. It is a piece of meat that really does work on any menu. It has a subtle flavor and is highly regarded – and widely used – by chefs around the world. To impart needed tenderness, chefs often pound and then braise this meat in a fragrant and flavorful broth. Perfect as braised, with spices, or slow-cooked.