Quote Originally Posted by Ah Pook View Post
Interested.

I've never done a head. Where is the silver skin? I leave it on on ribs.

Somewhere I have a "how to" on cow heads. Good luck finding one.
The jowl meat is usually a fist size lump on either side of the jaw. There is a LOT of connective tissue and silver skin between the bones and muscles.

Beef heads are tough to acquire commercialy. However most Latin markets have beef cheeks. Costco businesses center usually has them as well. Not a pretty cut of meat and a lot of work...but yummy. Tons of calogen. Like shortribs but richer.