If you are looking to introduce something a little new to your cooking repertoire, then these Stone Axe Fullblood Wagyu Cheeks are a showstopper.

Wagyu cheeks come from the facial muscle of the cow, and when cooked correctly, melt in your mouth like butter.

Requiring a minimal amount of trimming, they can be slow cooked whole, diced for delicious curries and succulent stews, sous vide then pan seared, or smoked low and slow on the barbeque.

With only two of these beauties available per beast (Cheek Meat yields around 0.30% of total meat available from a Carcass), this is a rare opportunity to try one of the most scarce and most succulent meat cuts.