Beef lips are a specialty cut of beef taken from the mouth and cheek area of cattle, prized in traditional Latin American, Caribbean, and other world cuisines for their rich flavor and gelatinous texture. Sold fresh by the pound, this cut is ideal for slow-cooking methods such as braising, boiling, and stewing, where the collagen-rich connective tissue breaks down to create an exceptionally tender, flavorful result.

This cut is frequently used in dishes such as birria, barbacoa, menudo, and hearty meat stews. The natural collagen content makes it an excellent choice for slow-cooked soups and braises, producing a silky, rich broth. Beef lips are high in protein and collagen, and are a good source of zinc, iron, vitamin B12, niacin, and selenium.