Ox Cheek 500g


Ox cheek is rich, meaty and fabulous in slow-cooked casseroles and stews. We also love to braise it slowly in flavoursome stock for gorgeous, rich flavour and an unmistakable, falling-apart texture. With careful slow cooking, you will get a soft, yielding piece of meat that is bursting with savoury flavours.

We source local meat from farms in Wiltshire, Somerset and the South West. The Black Farmer makes sure that we get the absolute best and most sustainable breeds for the season. Our free range cows feed on grass and lead happy lives in the great British countryside. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating. This reduces animal stress and lowers food miles as much as possible. The Black Farmer’s ox cheek is suitable for home freezing. Just make sure you allow it time to defrost properly.

Product photography is representative only.  As these products are freshly butchered for your order, sizes and thicknesses may vary.  Weights and portions will be as stated.

SKU: 8144 Categories: , ,
Indulge in the rich and succulent flavors of Ox Cheek, a true delicacy offered by The Black Farmer. Sourced from ethically raised cattle, our Ox Cheek is a testament to our commitment to quality and taste. Slow-cooked to perfection, this melt-in-your-mouth cut of meat boasts an unmatched tenderness and depth of flavor that is simply extraordinary. Whether braised, stewed, or used in hearty dishes, our Ox Cheek promises a culinary experience that will leave you craving more. Discover the essence of indulgence and support sustainable farming practices with The Black Farmer’s Ox Cheek, the perfect choice for those seeking the pinnacle of taste and quality in their culinary endeavors.
To maintain the quality and freshness of Ox Cheek, it is recommended to store it in the refrigerator at a temperature of 32°F to 40°F (0°C to 4°C). Place the ox cheek in an airtight container or wrap it tightly in plastic wrap to prevent any exposure to air or odors. Properly stored, the Ox Cheek can be refrigerated for up to 2-3 days. If you plan to store it for a longer period, you can also freeze the cheek. Wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag or container. Frozen Ox Cheek can maintain its quality for approximately 2-3 months. When ready to use, thaw the cheek in the refrigerator before cooking for the best results.
This pack contains 500g.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling.


Here’s cooking instruction for Ox Cheek:

1. Prep the ox cheek: Start by trimming any excess fat from the ox cheek and season it generously with salt and pepper.
2. Sear the ox cheek: Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add a splash of oil and sear the ox cheek on all sides until nicely browned. This step helps develop flavor and gives a rich color to the dish.
3. Add aromatics: Once the ox cheek is seared, remove it from the pot and set it aside. In the same pot, add diced onions, carrots, celery, and any other aromatics you prefer, such as garlic or herbs. Sauté them until they start to soften and become fragrant.
4. Deglaze the pot: Pour in a liquid of your choice, such as red wine, beef broth, or a combination of both, to deglaze the pot. Scrape off any browned bits stuck to the bottom, as they add incredible flavor.
5. Braise the ox cheek: Return the seared ox cheek to the pot, ensuring it’s fully submerged in the liquid. Cover the pot with a lid and reduce the heat to low. Let it simmer gently for several hours (usually around 3 to 4 hours) until the meat becomes tender and easily pulls apart with a fork. You can also cook it in a slow cooker or pressure cooker for faster results.
6. Check for doneness: After the cooking time is up, check the ox cheek for doneness. It should be tender and have a melt-in-your-mouth texture. If it’s not quite there yet, continue cooking for an additional 30 minutes to an hour, checking periodically.
7. Serve and enjoy: Once the ox cheek is cooked to perfection, remove it from the pot and let it rest for a few minutes. Slice or shred the meat, and serve it with the braising liquid and your choice of sides, such as mashed potatoes, roasted vegetables, or creamy polenta.

Remember, these are general instructions, and cooking times may vary depending on the size and quality of the ox cheek. Adjust the seasonings and flavors according to your taste preferences.


Nutiritional information typical values per 100g,

as sold
Energy 132 kCal
Fat 5.4 g
of which saturates 2.1 g
Carbohydrate 0.2 g
of which sugars 0 g
Fibre 0 g
Protein 20.4 g
Salt 0 g

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