Ox Cheeks are a gelatine-rich meat, which is particularly well-suited to stews as it creates a wonderfully flavourful sauce when cooked in red wine. The cheeks tough fibres melts into sure liquid protein to become rich and sticky, with plenty of savoury beefiness.

Chefs Tip – Slowly braise with winter root vegetables, herbs and lots of red wine. Cook for 3-4 hours and serve with mash potatoes and steamed greens.

BUT361

Data sheet

Temperature
Frozen
Origin
UK
Feeding
Grass Fed
Adapted For
Non Halal