FAMU's Premium Beef Hoho (Cheek)

Beef Hoho, a cut increasingly appreciated in culinary circles, comes from the facial muscles. Known for its rich, deep flavor and unique texture, beef hoho is a versatile and rewarding cut when cooked properly.

Quick Facts about FAMU's Beef Hoho:

• Texture: Hoho is a tough cut due to its constant moving. However, when slow-cooked, the abundant connective tissue breaks down, resulting in an incredibly tender and gelatinous texture that melts in your mouth.
• Flavor: This cut is prized for its intense, beefy flavor. The rich marbling and high collagen content contribute to a robust taste that stands out in slow-cooked dishes.
• Appearance: Beef Hoho are typically small, roundish pieces of meat, with visible marbling and a coarse texture. They are often sold trimmed of excess fat and connective tissue.

Culinary Uses:

• Braising: One of the most popular methods for cooking beef hoho is braising. Slow-cooking in a flavorful liquid allows the meat to become tender and absorb the surrounding flavors, resulting in a rich, hearty dish.
• Stews and Soups: Beef hoho add depth and body to stews and soups. Their high collagen content thickens the broth naturally, making for a luxurious, hearty meal.
• Barbecue and Smoking: In barbecue and smoking, beef hoho can be cooked low and slow to achieve a tender texture while infusing them with smoky flavors.

How to Prepare FAMU's Beef Hoho..

• Slow Cooking: To achieve the best texture, cook beef cheeks slowly at a low temperature. This method allows the connective tissues to break down, making the meat tender and flavorful.
• Flavor Pairings: Beef cheeks pair well with robust flavors such as red wine, garlic, and aromatic herbs. Consider marinating them overnight to enhance their taste.
• Serving Suggestions: Serve braised beef cheeks over mashed potatoes, polenta, or alongside roasted vegetables to create a balanced and satisfying meal.