ORGANIC ox cheeks
ORGANIC ox cheeks
ORGANIC ox cheeks

ORGANIC ox cheeks

Organic ox cheeks. Wonderfully lean, very juicy meat, an absolute feast for the palate!

380 g
Sale price13,39 €(35,24 €/kg)

Tax included. Shipping calculated at checkout

In stock

Delivery:

  • Frozen
SKU: BIO04-0380

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

Responsible food business operator: see imprint

Customer Reviews

Based on 4 reviews
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A
Anonymous
Ox cheeks

Fast delivery and very good quality.

H
Hartmut
Pure enjoyment

Top product!
Slowly thawed, patted dry, marinated with plenty of mustard for two hours, seared on both sides in a roasting tin over the flame, diced onions, carrots and peppers added, gently fried for a few minutes, red wine poured over three-quarters, then braised in the oven at 180 degrees for three hours - after each hour turn the ox cheeks over and top up with more red wine (into the roasting tin!) - braised for a further hour at 150 degrees, remove the ox cheeks, pour off the meat juices into a saucepan, return the ox cheeks to the roasting tin at 100 degrees, make the sauce in the saucepan (puree, add a little salt, melt two pieces of dark chocolate, add a tablespoon of balsamic vinegar, melt a flake of cold butter), pour the sauce over the ox cheeks, add a touch of black pepper from the mill, then present in the roasting tin and serve; Serve with: Toss tagliatelle with fresh spinach and halved cherry tomatoes. A fresh, cool rosé wine (e.g., Mezzacorona Pinot Noir Rosé) pairs well with it. The dark meat is wonderfully tender, aromatic, and juicy; the sauce and side dish harmonize to create a unique treat for family and good friends. (One ox cheek per adult! Preparation isn't complicated, but it does take quite a bit of time.)

K
Kerstin B.
Great meat

Wonderful quality - we were very satisfied.

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The right core temperature

The core temperature refers to the temperature in the most central part of a cut of meat. In beef & veal, it allows you to determine exactly how cooked the meat is.

When it comes to high-quality beef & veal, the core temperature plays a crucial role in ensuring the optimal taste experience and perfect texture.

Meat from the region

We source our beef & veal exclusively from the Brandenburg region and surrounding areas. This conscious decision not only supports local agriculture but also ensures the high quality and freshness of our products.

Our cattle are raised in a species-appropriate manner and fed natural food. By purchasing regional beef & veal, you contribute to strengthening the regional economy and preserving farming traditions. Enjoy consciously and sustainably!

Passion for craftsmanship

Our butchers are absolute professionals when it comes to handling meat. With years of experience and passion for their craft, they guarantee the highest quality and perfection in processing. They are familiar with the various cutting techniques and know exactly how to optimally prepare and
portion.

Through their expertise and care, they ensure that you always receive fresh and tender meat. Trust our butchers, because they stand for first-class craftsmanship and incomparable enjoyment.

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