• Pre-Rubbed Ox Cheek for Slow Smoking or BBQ
  • Pre-Rubbed Ox Cheek for Slow Smoking or BBQ
  • Pre-Rubbed Ox Cheek for Slow Smoking or BBQ
  • Pre-Rubbed Ox Cheek for Slow Smoking or BBQ
  • Pre-Rubbed Ox Cheek for Slow Smoking or BBQ
  • Pre-Rubbed Ox Cheek for Slow Smoking or BBQ
  • Pre-Rubbed Ox Cheek for Slow Smoking or BBQ
  • Pre-Rubbed Ox Cheek for Slow Smoking or BBQ
  • Pre-Rubbed Ox Cheek for Slow Smoking or BBQ
  • Pre-Rubbed Ox Cheek for Slow Smoking or BBQ

Pre-Rubbed Ox Cheek for Slow Smoking or BBQ

£19.00

In stock
  • Two ox cheeks per pack (approx. 900g), serves 4–6.

Select Pack Quantity

We currently have 174 remaining in stock.

Available for delivery until 4 July.

  • delivered fresh
  • native breed
  • grass-fed
  • great for home smoking
  • cook on the bbq
  • suitable for freezing

Product description

Ox Cheek Returns to the Grill
Now in its third year, this ox cheek special returns just in time for peak barbecue season. With summer in full swing, it felt like the right moment to bring back something properly distinctive for the grill.

Brent Hulena, our resident Swaledale pitmaster, also known as The Kamado Kiwi, has spent years refining his smoking technique in pursuit of low and slow perfection. Ox cheek, a collagen-rich cut more often associated with braising than barbecue, has become one of his signature summer projects, and one well worth revisiting.

Brisket, beef short ribs and beef shin often steal the spotlight, and rightly so. But they’re not the only contenders. Step forward ox cheek: richly flavoured, full of character, and more than ready for its moment on the grill.

It’s often thought of as a winter ingredient, destined for slow braises and hearty stews. But ox cheek is a 365-days-a-year cut. With the right recipe, it brings serious summer wow factor to your barbecue.

Our ox cheeks come pre-rubbed and ready for action, seasoned with salt, ancho chilli powder and a touch of brown sugar. Brent suggests starting them unwrapped on the grill for an hour or two to build colour and bark, then wrapping in foil or butcher’s paper with a splash of beer and continuing to cook low and slow for 3 to 4 more hours until meltingly tender.

Once rested, pull the meat and pile it into a brioche bun with creamy slaw, pickles and plenty of BBQ sauce. It’s simple, in the spirit of its creator, and an instant barbecue hit.

Why ox cheek? This recipe was born from a pursuit of barbecue excellence, but also from Brent’s commitment to carcass balance. At Swaledale, we’re nose-to-tail butchers, proud to create seasonal opportunities for every cut. By choosing ox cheek, you’re not just treating your guests to something delicious. You’re supporting a more sustainable, responsible and rewarding way of eating.

Ingredients

Ox cheek, ancho chilli powder, Aleppo pepper flakes, sea salt, unrefined brown sugar.

Cooking advice

To Slow Smoke

  1. Light your smoker and allow the charcoal or wood to burn down until the temperature settles between 105 and 120°C.
  2. Take the cheeks out of the fridge, remove packaging, pat dry with kitchen paper and leave at room temperature for around an hour.
  3. Place the cheeks directly on the grill and close the lid. Smoke for two hours, flipping twice, until a good bark has formed.
  4. Wrap each cheek in barbecue paper, adding a splash of beer to each wrap if you like.
  5. Return to the smoker for a further 3 to 4 hours, turning at least twice during the cook.
  6. Rest for an hour before unwrapping and either slicing or pulling.

To Barbecue

  1. Fill a large pot about two-thirds full with water and submerge the vac-packed cheeks.
  2. Set the pot over a high heat, bring to the boil, then reduce to a gentle simmer. Cook for 4 to 5 hours until the cheeks are fully tender.
  3. Remove from the water and allow to cool completely. Overnight in the fridge works well.
  4. Light your barbecue and wait until the coals burn down to a consistent grey or white heat.
  5. Place the cheeks on the grill over gentle heat, lid closed, and turn regularly to reheat slowly. This should take 30 to 40 minutes, allowing the cheeks to take on plenty of smoky flavour.
  6. Remove and serve either sliced or pulled.

Background

Heritage Breed Ox Cheek - Pre-Rubbed for Smoking or BBQ
All Swaledale beef comes from heritage breeds, raised on independent farms and smallholdings across the wildly beautiful Yorkshire Dales. Slow grown and free to roam on a swath of green hills and valleys, the result is naturally marbled beef with exceptional depth of flavour and a rich, umami character.

Our beef is aged on the carcass to intensify its natural grass-fed qualities, enhancing tenderness and delivering a dense, flavourful eating experience. Swaledale Ox Cheek, Pre-Rubbed for Smoking or BBQ is Always Fresh, Never Frozen®, butchered to order, vacuum-packed and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

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