I cut the block into 5-6 evenly sized pieces and braised them in red wine, beef stock, mirepoix and garlic with some bay leaves and sprigs of thyme for 3 hours on stovetop. It turned out unbelievably soft and juicy. Literally melted the moment my fork touched it. I still have one block left in my freezer and I’m stopping myself from buying more and just stocking it in case the supply runs out.
I ordered 2 cheeks for a red wine braise and they were the perfect size! I shredded the meat a few days later to create beef cheek tacos, and even then they were still very tender and not dry at all. I will definitely order them again! It was my first order from TMG and I was not disappointed.