Ox, Cheek (500g)
One of the most underrated cuts in British butchery — rich, honest, and built for slow cooking.
Ox cheek is taken from the hardworking facial muscle of the animal, which gives it deep flavour and a naturally high collagen content. When cooked low and slow, that collagen breaks down into gelatin, delivering the melt-in-the-mouth texture chefs love. Ox cheek is lean yet intensely beefy, making it a favourite for braises, stews, and slow cooker recipes. It’s increasingly hard to find in supermarkets because it requires careful trimming and long cooking — but in the right hands, it’s unbeatable value and flavour. This is proper nose-to-tail eating, done the right way.
• Why it’s hard to find: a specialist cut that needs skilled butchery and slow cooking
• Best recipes: classic braised ox cheek, slow cooker stews, pies, or shredded for croquettes
• Pair it with: red wine, thyme, bay, root vegetables, mash, or buttered greens
• What you’re getting: 100% British ox cheek, high protein, naturally lean, ideal for long, gentle cooking
More Images
Ox, Cheek (500g)
One of the most underrated cuts in British butchery — rich, honest, and built for slow cooking.
Ox cheek is taken from the hardworking facial muscle of the animal, which gives it deep flavour and a naturally high collagen content. When cooked low and slow, that collagen breaks down into gelatin, delivering the melt-in-the-mouth texture chefs love. Ox cheek is lean yet intensely beefy, making it a favourite for braises, stews, and slow cooker recipes. It’s increasingly hard to find in supermarkets because it requires careful trimming and long cooking — but in the right hands, it’s unbeatable value and flavour. This is proper nose-to-tail eating, done the right way.
• Why it’s hard to find: a specialist cut that needs skilled butchery and slow cooking
• Best recipes: classic braised ox cheek, slow cooker stews, pies, or shredded for croquettes
• Pair it with: red wine, thyme, bay, root vegetables, mash, or buttered greens
• What you’re getting: 100% British ox cheek, high protein, naturally lean, ideal for long, gentle cooking
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
One of the most underrated cuts in British butchery — rich, honest, and built for slow cooking.
Ox cheek is taken from the hardworking facial muscle of the animal, which gives it deep flavour and a naturally high collagen content. When cooked low and slow, that collagen breaks down into gelatin, delivering the melt-in-the-mouth texture chefs love. Ox cheek is lean yet intensely beefy, making it a favourite for braises, stews, and slow cooker recipes. It’s increasingly hard to find in supermarkets because it requires careful trimming and long cooking — but in the right hands, it’s unbeatable value and flavour. This is proper nose-to-tail eating, done the right way.
• Why it’s hard to find: a specialist cut that needs skilled butchery and slow cooking
• Best recipes: classic braised ox cheek, slow cooker stews, pies, or shredded for croquettes
• Pair it with: red wine, thyme, bay, root vegetables, mash, or buttered greens
• What you’re getting: 100% British ox cheek, high protein, naturally lean, ideal for long, gentle cooking
