Advantages & Features

• Origin: 100% German, from the region – short distances, controlled breeding and slaughter
• Weight Optionally 300 g or 500 g (corresponds to 2-3 pieces)
• How supplied: freshly processed, vacuum-packed, shock-frozen
• Cutting: Pared chewing muscles of the calf (cheek, lower jaw)
• Special features High collagen content, perfect for braising or sous-vide cooking.
• Palate: intense, delicately aromatic, with a tender, juicy texture
• Preparation: Traditionally braised or sous-vide at 60–65 °C for particularly even results

Description of taste & preparation

Veal cheeks are a prime example of the art of slow cooking. Their high connective tissue content transforms into fine gelatin during braising – the secret to their legendary tenderness. The flavor is elegantly deep, slightly sweet, with a hint of minerality. The meat fibers fall apart gently at the first touch of a fork, blending with the sauce to create a creamy, almost silky mouthfeel.

For the classic preparation, the veal cheeks from Berlin-Brandenburg are gently salted, patted dry, and seared in hot clarified butter until golden brown. Then the accompanying vegetables – celery, carrot, leek, shallots, and garlic – are added, and the pan is deglazed with red wine or port. Veal stock is added, and the cheeks braise in a covered roasting tin for about three to four hours at around 140°C (284°F) until they are so tender they can be easily crushed with a fork. The braising liquid is then reduced to a rich sauce and finished with a little cold butter – classic, elegant, and naturally deep.

Alternatively, the cheeks can be cooked sous-vide. At 60 to 65 °C, they require between 16 and 24 hours, depending on their size. Vacuum cooking retains every drop of meat juice, resulting in a uniformly tender texture. After cooking, a quick sear in clarified butter is sufficient to create aromatic roasted flavors and an appetizing browning.

Creamy potato and celery puree, polenta, spaetzle, or root vegetables make excellent accompaniments. A few drops of jus and a touch of gremolata made with parsley, lemon zest, and garlic add freshness and balance. The dish is best paired with an elegant Pinot Noir or a mature Chardonnay, whose structure perfectly complements the depth of the veal.

Berlin Brandenburg veal cheeks combine artisanal quality with sustainability. They come from regional farms, support holistic animal utilization, and shorten transport routes. This results in an honest product with a sense of origin, craftsmanship, and conscious enjoyment.

Try now

If you love authentic braising and appreciate regional quality, these Fläming veal cheeks are just what you're looking for. Order them freshly vacuum-packed and flash-frozen – ready for your favorite recipes. With patience and care, they will become a dish that impresses with its tenderness, flavor, and depth.

Your questions about the product and our answers!

From which part of the calf do veal cheeks come and why are they ideal for braising?

Veal cheeks are the chewing muscles of the calf, located on both sides of the lower jaw. Because they are constantly in motion, they contain a particularly high amount of connective tissue and collagen. This is precisely what gives them their unparalleled tenderness when braised. Through long, gentle cooking, the collagen transforms into gelatin – the cheek becomes buttery soft while remaining succulent. Their flavor is more intense than that of ribeye cuts because the muscles contain more of the meat's own aromas and protein compounds. For chefs who value texture and depth, veal cheeks are therefore the perfect cut for braising.

What cooking time and oven temperature are recommended for melt-in-your-mouth tender veal cheeks?

For classic braised veal cheeks Berlin Brandenburg style, a temperature of around 140°C in the oven or low heat in a pot is recommended. After about three to four hours, the ideal point is reached: the fibers easily release, and the meat remains juicy and flavorful. It's important to turn the cheeks regularly and always maintain sufficient liquid in the roasting pan. Alternatively, braising at 90°C in steam or in a covered pot results in particularly even cooking. After cooking, let it rest briefly so the juices redistribute, and reduce the sauce separately – this creates a delicate jus with a velvety depth. Slow and steady wins the race here.

Which sous-vide settings work best for veal cheeks?

For sous-vide cooking, a temperature of 60 to 65 °C is recommended. At 60 °C, the cheeks reach their optimal tenderness after about 24 hours; at 65 °C, 16 to 18 hours are usually sufficient. They are lightly salted beforehand, vacuum-sealed with thyme, garlic, and a drop of oil. After cooking, they are briefly seared – this creates golden roasted flavors that perfectly complement the delicate meat. The cooking liquid can be reduced to a concentrated glaze. Sous-vide preserves the natural juiciness and makes the cheeks exceptionally tender – a modern method for precise, reliable results.
You don't even have to leave the house to get this meat highlight. Simply order online and we'll deliver the veal cheeks directly to your door.