Ox cheek is a hard working muscle from a life of chewing the cud. With defined, strong muscle fibres, ox cheek requires plenty of gentle cooking to tease apart the fibres.

Intensely flavoured with rich beefiness this is one of the best slow cooking cuts there is. 

When cooked for hours the cheek breaks down into wonderful melting meat that pulls apart.

It’s also very scarce as each of our grass fed native breed cattle only has two!

Full of collagen this is a cut that is packed with beneficial nutrients.