Beef cheek
Beef cheek is called Bochecha in Brazil, and Cachete in Mexico and Colombia.
Small, gelatin-rich muscle that braises to near-spreadable. Mostly offal and braising meat. The cheek is the prize.
Some names on this page are still being checked against published sources.
Beef cheek around the world
| Where | What butchers call it |
|---|---|
| United States | Beef cheekRegional names: South & Texas: Cachete. |
| Mexico | CacheteSlow-steamed for barbacoa and tacos de cabeza |
| Central America | Cachete |
| Colombia | Cachete |
| Venezuela | Cachete |
| Brazil | Bochecha |
| Argentina | No common local name recorded |
| Uruguay | No common local name recorded |
| Chile | No common local name recorded |