Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“I followed the suggestings on cooking and it turned out fabulous........everyone was trying to guess what the actual meat was......the pre-rubbed flavour was really nice and permeated the whole cheek during slow cooking...I used a kamajo style bbq to cook the meat over 4 hrs......”
“First time for BBQ Ox Cheek.
Good size and cooked four for 9 adults with leftovers.
In the Kamado Joe at 250 - 275F (I watch a lot of US/Canadian Youtube gurus) for 4 hours, then wrapped in butchers paper (another US top tip rather than foil) for another 4 hours, rest 1.5 hours.
Fall apart shredded for burgers, absolutely stunning.
Along with beef shin, it has to be one of the best kept secrets as so few people buy the 'old' cheap cuts anymore.”
