Cheek refers to the fleshy muscle from the side of an animal's face, used as a secondary, economical cut that is heavily marbled with connective tissue. Because that connective tissue needs long, moist cooking to break down into gelatin, cheeks are best braised or stewed rather than cooked quickly, which leaves them tough. Beef and pork cheeks are the most common in Western cooking, used in dishes such as beef bourguignon or Mexican carnitas, while fish cheeks, prized for a tender, fatty texture, are a delicacy in several Asian cuisines, including steamed fish-cheek dishes in Cantonese cooking.