A little while ago, I discussed beef cheeks vs chuck with some friends. Beef cheeks are cut from the "cheek" of the cow, as is chuck. But beef cheeks are different from the chuck and usually come from younger animals.  Many folks prefer beef cheeks because they can be more tender and full of flavor. Both chuck and beef cheek are tough cuts, and both need time to break down and get tender. Beef cheeks can be cut into smaller pieces and stewed in a braise or pot roast, while beef chuck is ideal for bigger, longer pieces like a 7 bone pot roast or arm roast. Beef cheeks tend to be leaner and have less marbling than chuck, which is a little higher in fat. Beef cheeks are cut from the cheek and contain very fine grains of meat and fat.