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Beef cheek is also known as carrillada. It is a meat with a gelatinous and very tender texture. It is a melty meat that melts in the mouth. It is the front part of the cheek muscle, which has no fat. It is a high-quality offal product. Carrilladas usually have a skin that you can leave or remove when cooking. It is very easy to cut and has a very strong flavor. Properties and benefits: Beef cheek is characterized by being a type of lean meat. It contains a lot of easily assimilated iron and B-group vitamins. Since it has no fat, it is an ideal meat for people with high cholesterol. It is a meat rich in collagen. It contains carnitine, which helps metabolize fat and provides multiple benefits for athletes. It is a source of linoleic acid, which promotes tissue recovery in the body and has antioxidant power. The vitamin B6 it contains helps improve our immune system. Nutritional value per 100 grams: Energy 128 kcal Proteins 26.2 g Fat 5 g Carbohydrates 0 g Storage and tips: It should be kept cold for no more than 2 days or frozen for a maximum of 12 months. When thawing, always do it in the refrigerator to avoid bacterial contamination. Recipes and uses in the kitchen: Beef cheek is a meat that requires a lot of cooking to soften and be easily eaten, between 2 and 3 hours on low heat. This type of carrilladas is ideal for cooking with red wine; First, you should leave the beef cheeks covered in wine overnight. Then, coat them in flour and fry them in a pan. On the other hand, you have to cut two onions, a leek, a garlic clove, and 3 carrots and put them in a pan. Once everything is sautéed, add 1 liter of broth and cook for 10 minutes. Then, blend all the ingredients. Put the sauce back in the pan and add a glass of red wine, the same one used to marinate the meat, and another glass of white wine. When everything starts to boil, add the beef cheeks and cook until they are tender.