A rich, slow cook cut taken from the cheek. An often neglected cut, ox cheeks are a bit of a butcher's secret - they are big on flavour, deliver melt in the mouth tenderness and are perfect in a hearty stew.
Our farmers' native breed cows are outdoor reared and grass fed, growing and maturing at their natural pace to develop a high fat content that keeps the meat moist during cooking.
Air dry-aged and matured beef can be slightly darker around the edges than the centre - something you won't see in the supermarket. This is perfectly normal and indicative of traditionally aged meat.
Native breeds include Angus, Ruby, Longhorn, Shorthorn, Dexter and Hereford.
Minimum weight: 400g
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Brown in olive oil, and remove. Brown shallots, carrots, lardons and garlic before adding the cheeks again. Pour in stock and half a bottle of red wine until cheeks are covered and pop caserole dish in oven for 4-5 hours at 140C. Remove when cheeks are tender.Check out more recipes
Want to impress and try something new? Then ox cheeks are for you. Like oxtail, they are rarely used now but are increasingly spotted in top trendy restaurants. Be a trailblazer and give them a go