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How to Trim and Cut Beef Cheeks for Braising
How do you trim beef cheeks? Beef cheeks come covered in a tough, silvery membrane and some hard fat. Slide a thin, sharp boning knife just under the membrane, angle the edge slightly up, and work along the cheek in long strokes while pulling the membrane taut. Trim off hard fat but leave the internal connective tissue, which melts during braising. Our pick is the Dalstrong Boning Knife 6", Shogun Series, ELITE ($119), a 6" boning knife in Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Its narrow, pointed blade follows the cheek's curves and removes the membrane without wasting meat.
Beef cheeks are an affordable, deeply flavorful cut. Braised slowly, they turn spoon-tender and rich. The trimming takes a few minutes and makes a big difference to texture.
What to remove and what to keep
| Part | Remove? | Why |
|---|---|---|
| Outer silverskin membrane | Yes | Stays chewy even after braising |
| Hard surface fat | Yes | Doesn't render well; makes the sauce greasy |
| Internal connective tissue | No | Breaks down into gelatin; gives the silky texture |
| Small glands or discolored bits | Yes | Off flavors |
Step by step
1. Chill and dry. Cold meat is firmer and easier to trim. Pat it dry so it doesn't slip.
2. Find the membrane. Look for the shiny, silvery layer on the outside of the cheek.
3. Start a flap. Slip the knife tip under one edge to lift a small tab of membrane.
4. Trim. Hold the tab, angle the edge slightly upward, and slide the knife along under the membrane. Repeat in strips until the cheek is clean. Our silver skin guide shows the same technique on other cuts.
5. Remove hard fat. Trim thick, hard fat pockets on the surface.
6. Portion. Leave cheeks whole for braising, or halve large ones so all pieces are similar in size and cook evenly.
Braising basics
Season, sear on all sides, then braise low and slow in liquid such as stock and red wine until fork-tender, typically several hours. Braises often taste even better the next day, and chilling makes it easy to lift off fat.
Serving
Cooked cheeks are so tender they often need only a spoon. For neat portions, chill the braised cheeks, then slice with a sharp chef's knife like the Shogun 8" Chef Knife ($129) and reheat in the sauce.
Buying tips
- Ask your butcher whether the cheeks are trimmed; some come cleaned, others not.
- Expect noticeable weight loss from trimming.
- Pork cheeks are smaller and trimmed the same way.
More braising cuts: how to cut short ribs, how to cut oxtail and how to prep osso buco.
Food safety basics
- Use a separate board for raw meat, or wash the board, knife and your hands thoroughly with hot soapy water before moving on to produce.
- Keep meat refrigerated until you're ready to cut it.
- Cook to the USDA's recommended safe minimum internal temperature and check with a thermometer.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Boning Knife 6", Shogun Series, ELITE ($119). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Narrow and nimble for membrane.
Chef's Knife 8", Shogun Series, Elite ($129). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. For slicing braised cheeks.
FAQ
What knife is best for trimming beef cheeks?
A thin boning knife. The Dalstrong Shogun Series 6" Boning Knife ($119) slides under the membrane with little waste.
Do you need to trim beef cheeks?
Yes. The outer membrane stays tough even after long braising.
Should you remove all the connective tissue?
No. Internal connective tissue melts into gelatin and makes cheeks silky.
How long do beef cheeks take to braise?
Typically several hours at a low temperature, until fork-tender.
Can I trim beef cheeks ahead of time?
Yes. Trim, wrap and refrigerate until you're ready to cook.
