It took us a lot longer than one hour to cook these tender vittles up! To find out what we did with them, click below…
One Friday each month, we have “Research and Development” in the Team SeafoodS.com Iron Kitchen where we bring in a product to test. We turn the seafood or meat samples into a dish for the entire team to indulge family-style. Everybody contributes by bringing in a side, and we have lunch together as a team. It’s a great way for us to learn more about the products we source, share ideas, and participate in a team-building activity.
We pan seared the cheek meat to get a nice char on the outside, then slow-braised the meat in stock and spices at 200 degrees for over 8 hours to ensure maximum flavor and tenderness. Side dishes contributed by the team included polenta, mushroom ragout, roasted potatoes, brussel sprouts, sweet carrots, pasta salad, sauteed peppers, veggie pizza, habanero gravy, and more… We chose only a couple of sides for a nice plate presentation, but we can assure you that everyone gorged themselves with all of the choices! Use your creativity to come up with your own unique presentation.
The cheek meat was mildly fatty and extremely tender. It had a very beefy flavor profile complemented by the mushrooms but it did not overpower the dish as a whole. The Mishima Wagyu Cheek is by far the richest cheek on the market and exhibited a very silky texture on the palate. As a matter of fact, it was extraordinarily delicious! The Duroc cheeks exhibited the same texture characteristics except with a nice burst of pork flavor that you would expect from a high grade product. Needless to say, the team sat in a food coma for the rest of the afternoon… but we all went home with smiles on our faces!!