Ox Kidney


Ox kidney is very good value and full of nutrition and flavour. It is perfect for deep, intense stews and delicious in curries. You can also add body and depth to a range of dishes by incorporating finely chopped ox kidney. It is a good idea to introduce different cuts into your repertoire, as making the most of each animal is more sustainable for the environment. You also get a lot of flavour for the money.

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.

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: 8145 Categories: , ,
Experience the rich and robust flavor of our Ox Kidney at The Black Farmer, a true delicacy for adventurous meat lovers. Sourced from carefully selected, ethically raised oxen, our kidneys are handpicked for their exceptional quality and taste. With its distinctively deep, savory flavor, the Ox Kidney adds a bold and unique element to your culinary creations. Whether incorporated into hearty pies, stews, or traditional British dishes, this tender and flavorful organ meat is sure to impress even the most discerning palates.
To maintain the freshness and quality of Ox Kidney, it is recommended to store it in the refrigerator at a temperature of 32°F to 40°F (0°C to 4°C). Keep the kidney in an airtight container or wrap it tightly in plastic wrap to prevent any exposure to air or odors. Properly stored, the Ox Kidney can be refrigerated for up to 1-2 days. If you plan to store it for a longer period, you can also freeze the kidney. Wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag or container. Frozen Ox Kidney can maintain its quality for approximately 2-3 months. When ready to use, thaw the kidney in the refrigerator before cooking.
This pack contains 400g-1kg.
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 preparing ox kidney:

1. Preparation: Start by rinsing the ox kidney under cold water to remove any impurities. Pat it dry with a paper towel and place it on a cutting board.
2. Trimming: Using a sharp knife, carefully trim off any excess fat and tough membranes from the kidney. Remove the white core from the center and discard it.
3. Slicing: Slice the kidney into thin slices or bite-sized pieces, depending on your preference. Make sure to cut against the grain for tender results.
4. Marinating (optional): If desired, you can marinate the kidney pieces for about 30 minutes to add flavor. A simple marinade can consist of Worcestershire sauce, salt, pepper, and any herbs or spices you like.
5. Cooking: Heat a frying pan or skillet over medium-high heat. Add a small amount of oil or butter to the pan. Once the oil is hot, add the kidney pieces in a single layer, without overcrowding the pan. Cook for about 2-3 minutes per side, or until the kidneys are browned on the outside and cooked to your desired level of doneness.
6. Resting: Remove the cooked kidney from the pan and let it rest for a few minutes before serving. This allows the juices to redistribute and ensures a more tender result.
7. Serving: Ox kidney pairs well with dishes like steak and kidney pie, liver and onions, or can be served as a standalone dish. Serve it hot and enjoy!

Remember, cooking times may vary depending on the thickness of the kidney slices and your preferred level of doneness. It’s essential to ensure that the kidney is cooked through but not overcooked to maintain its flavor and texture.

Nutiritional information typical values per 100g,

as sold
Energy 88 kCal
Fat 2.1 g
of which saturates 0.8 g
Carbohydrate 0 g
of which sugars 0 g
Fibre 0 g
Protein 17.2 g
Salt 0.4 g

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