• Ox Cheeks
  • Ox Cheeks
  • Ox Cheeks
  • Ox Cheeks
  • Ox Cheeks

Ox Cheeks 900g


In stock
  • 2 x ox cheeks in each 900g pack (approx.)

Select pack quantity

We currently have 10 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Grass-fed
  • Native breed
  • Cook on the bbq
  • Great for home smoking

Product description

Ox* cheeks are a classic cut, whilst always a favourite amongst our chef community, it has seen a recent revival in popularity with consumers at home. Ox cheeks make for a rich, satisfying braise, full of natural collagen. Meltingly tender when slowly cooked, Ox cheeks produce a texture you can cut with a spoon and an exceptional depth of flavour.

Chef Valentine Warner inspires:
"King amongst braising cuts, not only are ox cheeks delicious and unctuous but have a gluey, soft fibrousness that is so pleasingly toothsome. Almost impossible to ruin (except for burning) the longer ox cheeks cook the more tender and giving they become. A long cook whilst easy is very necessary, as anything less than tender is frankly table-side wrestling.

Chopped in large chunks for a chilli con carne, a little coffee and cocoa powder added into the rich gravy of chillies, tomatoes, spices and apple cider vinegar. This is my go to cut for this lazily delicious Latin beef stew.

Ox cheeks are also good bedfellows for stews or thick broths with roots such as swede and turnip and also pearl barley. In pies, ox cheeks go well with oysters and stout, and in slow-cooked ragù with red wine, anchovies, basil, garlic and tomatoes, served with parmesan polenta and gremolata. Perhaps my favourite outcome for ox cheeks is to be braised in red wine with smoked bacon lardons and a little tomato for something more French in feel.

All in all ox cheek is an increasingly popular cut, whilst requiring patience, is utterly delicious."

*All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is naturally marbled, exceptional tasting beef with an umami taste - rich, dense and flavourful. Our beef is aged on the carcass to intensify its natural grass-fed character. Swaledale Ox Cheeks are Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.


Grass-fed, heritage breed beef slow grown to maturity on the lush, green pastures of the Yorkshire Dales.

Cooking advice

The following have been published on our journal: a detailed guide on how to cook ox cheek and Valentine Warner's recipe braised ox cheeks, flageolet beans & turnips.

Customer reviews

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