Kontakion of the Annunciation of the Most Holy Theotokos: To thee, the Champion Leader, we thy servants dedicate a feast of victory and of thanksgiving as ones rescued out of sufferings, O Theotokos; but as thou art one with might which is invincible, from all dangers that can be do thou deliver us, that we may cry to thee: Rejoice, thou Bride Unwedded.
Beef cheek recipes. The name 'beef cheek' really does refer to the facial cheek muscle of a cow. It's a tough, lean cut of meat often braised or cooked slowly to produce a tender and delicious result. Here are some of our favourite ways to serve them up. 1  Tweet.
Report Abuse. Meat from cattle is from the different muscles. The most tender meats when cooked are marbled with very thin lines of fat when raw. That small amount of fat melts into the meat and so the meat is juicier and more tender.The whitish or pale yellow soft parts are fat pockets-good steak won't have much of this.f you're asking which cow muscles you are eating, here's the breakdown: The back leg flanks of the cow (thighs and butt, in human terms) are the cuts used to make Round Steak, Rump Roast, etc. The hip area of the cow makes the sirloin.