offal primal · UAE
In Mongolia, this cut is head cheek.
About this cut
The cheek muscles and facial meat of the beef head, heavily worked and rich in collagen. Slow-braised to become extraordinarily tender — the basis of Mexican barbacoa, Meghalayan dohkhlieh (a head-meat salad), and upscale bistro 'joue de boeuf.' The head is typically steamed or braised whole then the meat stripped and dressed.
| rare | Rare | → | Rare |
| medium rare | Medium rare | → | Medium rare |
| medium | Medium | → | Medium |
| well done | Well done | → | Bolgoson / Sain bolgoson |
Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.
“beef cheek” in UAE maps to canonical head cheek (offal: Head — cheek/jaw muscles and facial meat). In Mongolia, look for labels such as head cheek. The cheek muscles and facial meat of the beef head, heavily worked and rich in collagen. Slow-braised to become extraordinarily tender — the basis of Mexican barbacoa, Meghalayan dohkhlieh (a head-meat salad), and upscale bistro 'joue de boeuf.' The head is typically steamed or braised whole then the meat stripped and dressed.
This information is for educational purposes only and may vary by region or butcher practices.