Wagyu Cheeks

We received some well marbled wagyu cheeks 3 days ago. They were bagged with veal stock, fresh laurel, thyme, peppercorn, and a garlic clove. We sous vide @ 65C for 72hrs, actually 71hrs. We were about to get hit and I didn't want to forget about them so really 71hrs. Super tender and literally melt in the mouth.

I had to sacrifice one for all the cooks to try. Tomorrow we will slice,season, cryovac once more with truffles and warm them slowly for service.

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