1. Rinse: Start by rinsing the beef cheek under cold running water to remove any surface impurities. 2. Trim: Place the beef cheek on a cutting board. Use a sharp knife to trim away any excess fat ...

When I eat a beef bourguignon in a good restaurant ... I'm a huge fan of beef cheek for stews but shin or chuck are also really good. Make sure you trim any of the "white skin" from the beef ...