Ox cheeks benefit from a long, slow braising. The slow cook results in succulent, tender meat that falls apart.
Its deep flavour can stand up to slow braising in a robust red wine. Matches perfectly with a buttery smoked mashed potato.
- Dry-aged for a minimum of 28 days.
- High welfare prime British beef, grass-fed, free range.
- Responsibly reared in the Glens of Scotland.