Wagyu Beef Cheek Meat MS3

This is a deeply flavorful cut prized for its rich collagen content and exceptional tenderness when slow-cooked. With a Marble Score of 3, it offers a modest level of intramuscular fat that supports juiciness while allowing the natural beefiness of the cheek to remain front and center. This cut is valued for its intensity of flavor and transformative texture.

Beef cheek excels in low-and-slow preparations that allow its connective tissue to break down gradually. When braised, stewed, or cooked sous vide, the meat becomes meltingly tender with a silky, almost gelatinous mouthfeel. It is especially well suited to dishes like red wine braises, ragùs, tacos, and composed plates where depth and richness are essential. The MS3 marbling ensures the meat stays moist without becoming heavy.

Sanchoku Wagyu, part of the Australian family-owned Stanbroke group, blends authentic Japanese Wagyu traditions with contemporary Australian breeding and grading practices. By combining premium Japanese Wagyu genetics with Australia’s high standards for cattle care and purity, Sanchoku produces consistently high-quality beef that reflects the Japanese philosophy of sanchoku, emphasizing transparency, quality, and direct-from-the-source production.