Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“If cooked low and slow you will not find a bit of beef that will melt in your mouth like cheek.
Braised whole with carrot, onions, bay leaf, cinnamon, english mustard, garlic, salt and black pepper.
Served with Brocolli and Mash
The whole family loved it”
“The ox cheeks were outstanding. Dry-rubbed and smoked for a couple of hours, then braised in chilli for five hours to make the best chilli I have ever eaten. Stunning.”
