Beef Ox Cheek wine-delivery and a gentle nuttiness

and a gentle nuttiness

buttery flavour

each steak is carefully dry-aged for a minimum of 28 days to enhance flavour and tenderness

and wet stone

Beef Ox Cheek wine-delivery and a gentle nuttinessCut from the cheek muscle, ox cheek is a richly gelatinous cut that requires slow, gentle cooking to break down its connective tissue. As it cooks, the collagen melts into the sauce, delivering deep beef flavour and a naturally glossy, unctuous finish. Sourced from grass fed Aberdeen Angus and Hereford cattle, reared on the pastures of Ayrshire in Scotland and Wexford in Ireland, each cheek is carefully prepared by our butchers for even cooking and