Wagyu Tallow Injected Beef Cheeks: Beef cheeks are an extremely tough cut (cows chew a lot of grass) and that isn’t a bad thing. When cooked low and slow until tender, the connective tissue breaks down into a rich melt in your mouth texture that is completely unique to the cut. Realistically, injecting and cooking in a vat of wagyu fat is not the only way to do it. Treat it like you would brisket or pulled pork, just make sure it’s cooked to the point where it is completely tender. It’s easy to lose patience towards the end and decide they are done before they hit that point, but I promise you it is worth it. Whether you’re smoking, braising or roasting, your thermometer should slide through with essentially zero resistance (for me this was 208F). I brought it all together by adding to a sandwich, topping it off with a charred pepper bbq sauce. This was truly one of the best bites I’ve ever had! #beefcheek #wagyu #wagyutallow