Beef Cheek Meat, Cap Off
Beef cheek meat is the masseter muscle taken from the side of the head. In the cap-off format the outer surface cap is removed, leaving the clean inner cheek muscle. Offal Exp supplies it frozen from Argentine cattle processed at our SENASA-approved plant in Burzaco.
What cap off means
The cheek carries a thin outer muscle layer and a silverskin cap over the main masseter. Cap on keeps that layer; cap off removes it. Cap off gives a cleaner, more uniform piece with less connective tissue, higher usable yield per carton and a more predictable cooked appearance. It costs more per kilo than cap on for exactly that reason, so the choice usually comes down to whether the buyer is portioning the cheek whole or grinding it.
We also list cheek meat cap on and a cap off with skin version, so specify the trim when you enquire.
Why buyers use it
Cheek is a hard-working muscle, heavily marbled with collagen. Cooked fast it is tough; cooked slow it becomes gelatinous and tender, which is why it has become a staple of braised and shredded meat dishes. It is one of the few cuts that gains value from long cooking rather than losing it.
- Slow-cooked and braised dishes such as barbacoa, birria and estofado
- Shredded and pulled meat products for foodservice
- Grinding, where collagen content is wanted in the blend
- Ready meals and sous-vide production
Specification
| Origin | Argentina — 100% bovine |
|---|---|
| Processing plant | SENASA Establishment No. 4407, Burzaco, Buenos Aires |
| Product line | Raw Beef Offal |
| Condition | Frozen |
Carton weights, grade and shelf life are issued on the official product specification sheet with each quotation, because they vary by destination market and customer requirement. Ask us for the specification sheet.
Frequently asked questions
What is the difference between cap off and cap on?
Cap off has the outer muscle layer and silverskin removed, leaving the clean inner cheek. Cap on retains it. Cap off yields more usable meat per kilo and needs less kitchen preparation.
Is beef cheek meat considered offal?
It is head meat rather than an organ, but it is traded through the same channels as offal and we list it under our raw beef offal line. Customs classification depends on the destination market, so confirm the tariff heading with your importer.
Where is it produced?
At our cutting plant and coldstore in Burzaco, Buenos Aires, from cattle raised and slaughtered in Argentina. The plant operates under SENASA inspection as Establishment No. 4407.
Is it suitable for grinding?
Yes. Cheek is often used where a higher collagen content is wanted in a blend. If you are grinding, cap on may be the more economical choice.
How do I get a price?
Send us the trim you want, the volume and the destination country. We reply with a quotation and the specification sheet.
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Request a quotation
Tell us the product, the volume and the destination market, and we will come back with a price and the full specification sheet. Write to info@offalexp.com, call +54 9 11 5565 7810, or use the contact form.
Offal Exp S.A. has produced and exported Argentine beef offal since 1940. Our Burzaco plant operates under SENASA inspection. See our certifications and approvals.