Beef masks are a raw material with a high content of connective tissue and collagen, featuring a specific structure obtained from the head meat.

In meat processing, they are an invaluable component for the production of offal products, such as head cheeses (salceson) and pâtés, where they function as a natural binder. When properly prepared and subjected to long processing, they provide the final products with the desired firm consistency and a rich flavor profile.