ORGANIC ox cheeks

Organic ox cheeks from our own slaughter

Our organic ox cheeks are a true delicacy for connoisseurs—full of flavor, tender as butter, and responsibly sourced. What makes them special is that we slaughter and process each beef ourselves. This guarantees not only the highest quality craftsmanship, but also absolute freshness and transparency from farm to plate.

Fine-grained & marbled

The cheeks are located on the jaws of the ox and are among the most used muscles of the cattle, which, as ruminants, spends the whole day grinding grass and herbs. The meat is therefore very fine-fibered, collagen-containing and marbled. These are the ideal conditions for braised dishes, which are currently experiencing a comeback due to their intense flavor and wide range of flavors.

Organic control body: DE-ÖKO-003

Best before: 6 months at -18 degrees

Allergens: None

Origin / Slaughtering / Cutting / Packaging

DE / DE / DE / DE

The preparation of organic ox cheeks

Preparation takes time. First, the trimmed cheeks are seared well on all sides and then removed from the pot.

In this, finely chopped onion and root vegetables are fried with garlic and tomato paste and then deglazed with red wine and beef stock. Now the fried cheeks can be put back in the pot and simmered for about three hours.
The cheeks shouldn't fall apart yet, but should be able to be mashed with a fork. They're wonderfully tender and a truly delicious experience.

The sauce can be used with the root vegetables like mashed potatoes with colorful carrots but also spaetzle are excellent sidedishes to the good sauce.

In the Dutch oven

Ox cheeks, for example, are very good in Dutch oven, a cast iron pot, which is why these are in the barbecue scene now very popular. The three-hour cooking time may sound long, but it can be spent with the guests, as you´re not constantly standing at the stove/grill. The cheeks practically make themselves, and there's time to taste the dry red wine that goes with the meal beforehand. It's best to use the same red wine that was used in the meal.

Many chefs even recommend preparing the cheeks the day before and leave in the sauce overnight. This would make the sauce even more flavorful and the food would "only" need to be reheated.

This dish is a clear recommendation for a cozy evening, because this food is “soul food”!