Ox Cheek, Pre-rubbed for Smoking or BBQing 950g

With the August bank holiday on the horizon and the weather finally delivering the summer we’ve all been praying for, we couldn’t resist the opportunity to offer a treat for the barbecue enthusiasts out there. Brent Hulena, our very own Swaledale pitmaster, also known as ‘The Kamado Kiwi’, has been perfecting his grilling skills out in his garden at all hours, striving for slow-smoking perfection. He has discovered that ox cheek has been almost completely overlooked by the BBQ community! The traditional cuts, such as smoking brisket, beef short ribs, and Beef Shin on the Bone, hog the limelight, and for good reason - they are excellent BBQ options. But they are not the only options; step forward ox cheek, it’s your time to shine!

Firstly, let’s debunk a myth - some people, when they think of ox cheek, imagine winter dishes: something rich and hearty to warm you from the inside out. But ox cheek is a 365-days-a-year ingredient! It’s versatile and interesting, and when paired with a good recipe, it has the absolute summer wow factor.

So, here’s Brent’s BBQ ox cheek discovery… you’re going to love it! The cheeks come pre-rubbed and ready (for the smoker or BBQ) with a mix of salt, ancho chilli powder, and a touch of brown sugar. Brent suggests cooking them naked on the grill for the first hour or two, then wrapping the cheeks in foil or barbecue paper with a good splash of beer and slow-cooking for a further 3-4 hours to absorb the smoky aromas.

Once cooked and given a moment or two to rest, the ox cheeks are ready for pulling into a brioche bun, along with creamy slaw, pickles, and a generous helping of BBQ sauce. This dish keeps it simple, in the spirit of its creator, but is an instant BBQ hit.

Why ox cheek? This ox cheek recipe was created in the pursuit of barbecue excellence, and it is nothing short of sensational. But it was also inspired by Brent’s burning desire to bring balance to the flow of beef* here at Swaledale. As a nose-to-tail butcher, Swaledale prides itself on zero wastage, creating fabulous seasonal opportunities for all cuts on the carcass at all times of the year, making BBQ ox cheek perfect for summertime.

So, treat your friends and family to a mouthwatering BBQ ox cheek feast, and be content in the knowledge that you’ve made a sustainable, responsible, and ethical choice - one that helps Swaledale and our farming community achieve the holy grail of carcass balance.

*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 Cheek, Pre-rubbed for Smoking or BBQing is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.