ce839d2f_ardiesmill___Tombuie__Scotland__DESCRIPTION
[CUT] Cheek [USE] Braise/mince [DESCRIPTION] 
It's been jolly difficult to get these in the UK up until very recently as the regulations here state the vets have to make to make three incissions around the cheek to check the carcass is safe. Unless done carefully, these render them unsellable. Very tender, flakey meat, quite a gentle flavour.
Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland
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