Joue is the French word for "cheek", a culinary term referring to the cheek of animals used as food, such as the cheek of pork (Joue de porc), cheek of beef (Joue de boeuf), Jeous de veau (cheeks of veal or calf), Joue de Broutard (cheek of young goat). After cleaning, removing the unnecessary parts of the cheeks, it can be stewed, braised or made into a civet. The cheeks of cod or monkfish are also used in Basque dish called Kokotxas.

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