per kg. Discover the hidden gem of the butchery with Stack Butcher’s Premium Ox Cheek. Once a well-kept secret of high-end French bistros, ox cheek has become a favorite among gourmet home cooks for its incredible, gelatinous texture and unparalleled depth of flavor. Cut from the facial muscle of the cow, this is a hardworking cut that is naturally lean but threaded with unique ribbons of connective tissue. When cooked "low and slow," this tissue breaks down into a silky, melt-in-the-mouth collagen that creates a rich, sticky sauce unlike any other cut of beef. The Connoisseur’s Choice for Braising Incredible Depth of Flavour: Offers a more concentrated, "beefy" umami than even the finest steak. Fork-Tender Texture: After a long braise, the meat becomes so soft it can be eaten with a spoon. Natural Sauce Maker: The high collagen content naturally thickens your cooking liquor, creating a glossy, velvety jus. 100% Beef: Sourced from trusted farms and expertly trimmed by our butchers to remove excess gristle. Product Info & Storage At Stack Butcher, we prepare our ox cheeks fresh, ensuring they are trimmed and ready for the pot. Ingredients: 100% Premium Beef. Butcher’s Prep: Sold as individual whole cheeks. Expertly trimmed for a "no-waste" cooking experience. Storage Advice: Keep refrigerated below 5°C. Suitable for home freezing on the day of purchase for up to 6 months. Preparation: Delivered raw. For the best results, sear the cheeks in a hot pan to develop a dark crust before braising. Cooking Inspiration Red Wine Braised Ox Cheeks: The ultimate classic. Simmer for 4–5 hours in a bottle of full-bodied red wine, beef stock, star anise, and root vegetables. Serve over a bed of buttery horseradish mash. Slow-Cooked Beef Tacos: Braise with dried chilies, cumin, and garlic. Shred the meat and serve in soft corn tortillas with pickled red onions and lime. Gourmet Beef Pie: Use chunky pieces of slow-cooked ox cheek as the base for a rich ale pie—the gravy produced by the cheek is naturally thick and flavorful. Balsamic & Thyme: Braise with balsamic vinegar and fresh thyme for a tangy, sophisticated twist on a traditional stew. Butcher’s Top Tip "Patience is the only ingredient you can't substitute here. Ox cheeks cannot be rushed; they need at least 4 hours at a low temperature (140°C–150°C). You’ll know they’re ready when they offer absolutely no resistance to a fork. If they feel firm, keep them in the oven—the reward is worth the wait!"
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