Grass Fed Ox Cheek | Rich, Tender & Full of Character Our Grass-Fed Ox Cheek is a hidden gem of the carcass — deeply flavoursome and beautifully tender when cooked low and slow. This hardworking muscle is rich in connective tissue, which transforms into meltingly soft, gelatinous richness after braising or slow roasting. Ideal for comforting winter dishes, slow-cooked tacos, or elevated restaurant-style mains at home. Why You'll Love It 🔥 Incredibly Rich & Gelatinous – Breaks down during long cooking for a luxurious texture. 🥩 Perfect for Braising & Slow Cooking – A staple for hearty stews, ragu, or wine-based reductions. 🌿 Grass-Fed & Pasture-Raised – From native British cattle raised on small, independent UK farms. A Cut Above the Rest Ox cheek is prized for its intense flavour and fall-apart texture when properly cooked. It rewards time and patience in the kitchen, yielding a dish that's both rustic and refined. Whether used in classic French daube or modern slow-cooked creations, it's a cut that consistently impresses. Also explore our Short Ribs for another deeply rich slow cook cut, or Shin of Beef for a similar gelatinous, flavour-packed result. TJB Note: 2 cheeks, approximately 1kg. May be sent frozen due to availability. Order Now Order before 11am Tuesday to Friday for next-day delivery. Cut fresh in-house, vacuum-packed and shipped in insulated packaging with ice packs. Frequently Asked Questions .tjb-faq details { border-bottom: 1px solid #e8ddd4; margin-bottom: 0; } .tjb-faq details:first-of-type { border-top: 1px solid #e8ddd4; } .tjb-faq summary { list-style: none; display: flex; justify-content: space-between; align-items: center; padding: 14px 4px; cursor: pointer; font-weight: 600; font-size: 14px; color: #1a1208; } .tjb-faq summary::-webkit-details-marker { display: none; } .tjb-faq summary::after { content: '▶'; font-size: 10px; color: #b45309; transition: transform 0.2s ease; flex-shrink: 0; margin-left: 12px; } .tjb-faq details[open] summary::after { transform: rotate(90deg); } .tjb-faq details p { padding: 0 4px 14px; margin: 0; color: #5a4a3a; font-size: 14px; line-height: 1.7; } What is ox cheek? Ox cheek is the facial cheek muscle of the animal — one of the most worked muscles on the beast, which makes it exceptionally rich in connective tissue. When braised slowly, this collagen dissolves into gelatin, producing a deeply silky, melt-in-the-mouth texture with an intense, beefy flavour. Each pack contains 2 cheeks, approximately 1kg total. How do I cook ox cheek? Trim any sinew and season well. Sear all over in a very hot pan. Transfer to a casserole with red wine, beef stock, onions, garlic, thyme and bay leaves. Cover and braise at 140-150°C for 3.5-4 hours until completely tender. The cooking liquor reduces to an intensely rich sauce. Rest for 10 minutes before serving whole or shredded. What can I make with ox cheek? Classic French daube, ox cheek ragu with pasta, slow-cooked tacos, cottage pie filling, ox cheek and mushroom pie, or simply braised and served with mash and roasted root vegetables. The rich, gelatinous texture makes it exceptional in any slow-cooked application where depth of flavour is the priority. Why might it arrive frozen? Ox cheek is available in limited quantities as there are only two per animal. We freeze within 24 hours of butchering to maintain peak quality. Defrost fully in the fridge overnight before cooking. Do you offer next-day delivery? Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.
