Ox Cheek

approx. 500g

Ox cheek is often overlooked, which we think is a real shame as it packs really rich, beefy flavours and becomes wonderfully tender when slow cooked.

Beef Cheeks are the cheek muscle of cows and they are a very tough cut of meat that needs to be cooked long and slow to make it tender. It absorbs the flavours of braising liquid well and when you cut into it, it falls apart, almost like pulled pork.