I found this note:-
"Notes on trimming beef cheek:
Beef cheeks, as received, include a lot of fatty tissue. Before trimming the fat, remember that grassfed FAT contains the Omega-3 fatty acids, CLA, and Vitamin E that make grassfed beef so nutritious. Trim fat if you insist, but you rob your dish of flavor and nutrition.
Cheek meat may also come with some tough, GREY or white skin attached, which is the inner lining of the cheek and tongue. With a very sharp knife, carefully peel this tough skin from the cheek meat before proceeding to cook.
Any WHITE connective tissues may be left attached to the meat, as the connective tissues will become soft with cooking. "
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.