The key to the cheek is low and slow - 3.5 - 4 hours at 275 - then you will end up with something tender and delicious. I clean my own, I just cut away the "yucky" stuff (gristly bits and such) and keep the main muscle, really at the end I probably trim 1/3 to 1/2 away - but if you have a butcher that can do it for you go for that option! They are inexpensive either way ... here in Texas they are readily available but I know that is not the case everywhere so you might also consider other cuts that do well low and slow - short ribs, chuck roast, brisket .....
The biggest thing to know is that they can be really hard to find, and I live in ranch country. But beef cheeks are inexpensive when you can find them (I think most of them go into hot dogs so they seldom make it to market). To cook them I'd think about a braise. If you have a real butcher (one where you see animal carcasses hanging up in the back) talk to him about ordering.
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