All Moombra Meats Products
Beef
Beef
Cheeks
Pasture RaisedVerified Origin
Moombra Meats | Brisbane Valley, QLD
The jaw muscle of the animal, collagen-dense and silky after a long braise.
FarmMoombra Meats, Moombra QLD
RegionBrisbane Valley, QLD
BreedBrahman
FarmersJesse & Rob
ProcessingBrisbane Valley Meats (22km)
IngredientsBEEF
CookBraise / Slow cook
TextureMelts when slow-cooked
FatModerate
Serve90-95°C (probe tender)
Cut Overview
About This Cut
Beef cheeks are the jaw muscles and they work non-stop, making them one of the toughest cuts on the animal raw. That same intensity is what makes them extraordinary braised. They go through a rubbery stage around the 2-hour mark, so do not pull them early. Braise at 150°C for 4 to 5 hours until they yield completely under a spoon. The braising liquid becomes glossy and rich on its own.
Reducing fat content: Trim any hard sinew from the outside before cooking, but leave the internal marbling.
Moombra Meats - Brisbane Valley, QLD
How They Are Raised
RaisingPasture raised on open land along Lake Wivenhoe
FinishingGrain rationed on pasture, 60-80 days
Stress handlingLow-stress handling practices
What Goes In
HormonesNone used
Feed AdditivesNone. Grain only.
PreservativesNone
Hear From The Farmers
Moombra Meats | Four Generations of Brahman Cattle, Paddock to Plate
Verified Nutrition Data
Nutritional Values
Data Source
FSANZ AFCD Release 3 F000523 - Beef, casserole meat, boneless, chuck, lean, raw (No AFCD cheek entry. Casserole chuck (lean, raw) used as nearest braising-cut proxy. Values are indicative.). Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
124kcal
Energy per 100g
124 kcal
517 kJ • typical average
Protein23g
Complete protein. All essential amino acids present.
Total Fat3.4g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0g
No carbohydrates. No sugar. No starch.
Sodium62mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy124 kcal / 517 kJ▼
Total energy from protein and fat.
Protein23 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat3.4 g▼
All fat occurs naturally in the beef. This cut is untrimmed - trimming visible fat will reduce total fat.
of which Saturated1.21 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates. No sugar, starch, coating, or marinade in this product.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium62 mg▼
Naturally occurring sodium only. No salt added during processing or packaging.
Micronutrients
Iron1.8 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc6.6 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.7 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.08 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)3 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
Independent Verification
Why This Beef Cheeks Earned the Nutrition Verified Tick
Verified Origin
▼Farm name, location, region, and farmers are declared and verified against on-pack and marketing claims.
Full Supply Chain Traceability
▼Processing facility, location, and distance from farm are declared. Batch-traceability confirmed under accredited standards.
Transparent Raising Practices
▼Raising method, finishing method, feed inputs, and handling practices are declared and verified against on-pack and marketing claims.
Honest Finishing Methods
▼The grain finishing period and declared feed mix are verified. No absolute or unprovable claims are made about the finishing process.
Indicative Nutritional Profile
▼FSANZ AFCD does not contain a record for beef cheeks. Values shown are sourced from the closest available AFCD entry (F000523) as a proxy, and should be treated as indicative rather than exact. The proxy used is disclosed on this page.
No Hidden Additives
▼Full ingredient declaration is beef only. No additives, injections, or preservatives. Consistent with on-pack labelling.
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Not required.
Best Cooking Method
Low and slow braise. 3.5-4 hours minimum at 150°C.
Seasoning
Season before browning.
Internal Temperature
Done at probe-tender, around 90-95°C.
Resting
Rest 10 minutes before serving.
Recipe Suggestions
Recipes
01
Braised Beef Cheeks in Red Wine
▼You'll Need
4 beef cheeks (approx 250g each)2 tbsp olive oil1 large brown onion, diced2 carrots, diced3 celery stalks, diced4 garlic cloves, crushed2 tbsp tomato paste500ml red wine400ml beef stock3 bay leaves4 sprigs thymeSalt and pepper
Method1Preheat oven to 150°C. Trim any hard exterior sinew from cheeks. Season well.
2Brown cheeks in batches in a large heavy pot over high heat. Set aside.
3Cook vegetables in same pot until soft, 8-10 minutes. Add garlic and tomato paste. Cook 2 minutes.
4Add wine. Reduce by half. Add stock, bay, thyme and cheeks.
5Cover with tight-fitting lid and braise 3.5-4 hours until probe slides in with no resistance.
6Remove cheeks carefully -- they will be very soft. Strain the braising liquid and reduce by half for the sauce.
7Serve with creamy mashed potato. Spoon reduced sauce over.
Tip: Beef cheeks cooked this way will hold their shape when plated but melt apart when cut. Do not rush the braise -- time is the ingredient.
02
Slow Cooker Beef Cheeks with Gremolata
▼You'll Need
4 beef cheeks1 brown onion, sliced3 garlic cloves, crushed400g can crushed tomatoes200ml red wine200ml beef stock2 sprigs rosemary2 bay leavesSalt and pepper2 tbsp flat-leaf parsley, finely chopped1 garlic clove, minced (for gremolata)Zest of 1 lemon (for gremolata)
Method1Brown cheeks in a hot pan. Transfer to slow cooker.
2Add onion, garlic, tomatoes, wine, stock, rosemary and bay.
3Cook on LOW 8 hours.
4Mix parsley, garlic and lemon zest for gremolata.
5Serve cheeks over mash or polenta. Spoon sauce over and finish with gremolata.
Tip: The gremolata cuts through the richness of the braise. Do not skip it.
03
Red Wine Braised Cheeks with Soft Polenta
▼You'll Need
4 beef cheeks (approx 250g each)2 tbsp olive oil1 large brown onion, diced2 carrots, diced4 garlic cloves, crushed2 tbsp tomato paste1 bottle (750ml) red wine200ml beef stock2 bay leaves3 sprigs rosemarySalt and pepper200g polenta800ml chicken stock or water50g butter50g parmesan, grated
Method1Preheat oven to 140°C. Brown cheeks well on all sides. Set aside.
2Cook onion, carrot and garlic in same pot until soft. Add tomato paste, cook 2 minutes.
3Add the full bottle of wine. Bring to a boil and reduce by a third. Add beef stock, bay and rosemary.
4Nestle cheeks into the pot. Cover and braise 4 hours until completely tender.
5Remove cheeks. Strain the braising liquid and reduce by half on the stovetop until glossy and sauce-like.
6Cook polenta: bring stock to a boil. Whisk in polenta and stir continuously 15-20 minutes. Finish with butter and parmesan.
7Serve cheeks over soft polenta. Spoon the reduced wine sauce over generously.
Tip: Using a full bottle of wine gives the sauce a depth that a half bottle does not. The alcohol cooks off completely -- what remains is flavour.
04
Slow Cooker Beef Cheeks in Bone Broth with Whole Sweet Potato
▼You'll NeedWatch the Cook
1.5kg beef cheeks (about 4 large), halved750ml bone broth1 large brown onion, halved4 garlic cloves, lightly crushed1 bay leaf2 tsp sea salt1/2 tsp black pepper (optional)2-4 whole sweet potatoes, skin on
Method1Season the cheeks evenly with salt and pepper if using.
2Optional: sear briefly, 1-2 minutes per side in a hot pan, for a deeper flavour.
3Place the cheeks snugly in the slow cooker. Add onion, garlic and bay leaf. Pour in bone broth (about two thirds up the meat).
4Cook on HIGH for 5 hours. Do not lift the lid.
5In the last 20-30 minutes, crack the lid slightly to let the sauce thicken. Ready when the meat collapses with a fork.
6For the sweet potato (air fryer): 200°C for 40-50 minutes, whole and skin on, until a knife slides through easily.
7For the sweet potato (oven): 200°C fan / 220°C conventional for 60-75 minutes on a rack or tray. No oil needed. Ready when fully soft and steaming inside.
8Split the sweet potato open, season with a pinch of salt. Spoon the cheeks and sauce over the top.
Moombra Beef Cheeks
Slow cooker, 5 hours on HIGH in bone broth with onion, garlic and bay. Served over whole roasted sweet potato.
Slow cooker, 5 hours on HIGH in bone broth with onion, garlic and bay. Served over whole roasted sweet potato.
Tip: Bone broth is the entire point. Use a real gelatinous broth, not stock from a tetra pack, or the sauce will be thin. The collagen from the broth combines with the collagen rendering out of the cheeks to build the body.
Independently Verified by Nutrition Verified
Nutrition Verified confirms that what Moombra Meats declares about their products is accurate, consistent, and not misleading. Origin, raising practices, ingredients, and nutritional information, all reviewed against published standards.
Disclaimer
Nutrition Verified is an independent information verification platform. Verification confirms that declared product information is accurate and not misleading at the time of review, based on what is provided by the producer. Nutrition Verified does not certify products, assess food safety, make health or nutrition claims, or provide dietary or medical advice. Nutritional values are sourced from FSANZ AFCD Release 3 F000523 and are typical averages per 100g raw. Verification does not constitute regulatory approval or endorsement of any product.
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