Diced Stew Beef
From £7.75
From our Sandbach counter
Ox Cheeks
£7.50
- Feeds 2Based on about 200g per adult
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 500gButcher-cut, so weights vary slightly
Allergens
Allergen details for this product aren't listed online yet. Please call Lee on 01270 691283 or email lee@thebutchersblade.co.uk before ordering if you have an allergy.
1
Ox cheeks are a richly flavoured beef cut that becomes wonderfully tender when cooked slowly. Available from The Butcher’s Blade in Sandbach, Cheshire, they’re ideal for slow braises, hearty stews and restaurant-style comfort food at home.How to cook: Brown the cheeks first to build flavour, then cook gently in stock, red-wine-style sauce or a rich tomato-based braising liquid until tender. Allow plenty of time for slow cooking.Serve with: Creamy mash, root vegetables, polenta or crusty bread to soak up the cooking juices.For traditional slow-cook beef from your local Sandbach butcher, ox cheeks are a great choice for a warming weekend meal. Follow the product’s storage and preparation guidance.
Ox Cheeks from The Butchers Blade in Sandbach. Ox cheeks lend themselves to a patiently cooked braise rather than a quick steak-style sear. Plan a covered cooking vessel, a suitable recipe and sides that make the most of the sauce. Tenderness takes time to develop; the cut and appliance should guide your approach instead of a universal cooking time.
Choosing for your meal
Plan the number of portions, the size of your cooking vessel and how much time you have available. Bone-in cuts need to be considered differently from boneless meat when judging serving amounts. Check your selected weight and ask Lee about preparation if needed. Timing depends on the cut, size and appliance; use a suitable recipe rather than an unsupported fixed time.
Serving ideas
Mashed potatoes, beans or bread can make the most of a braising sauce, with greens alongside for contrast. Brown suitable meat in batches if your recipe calls for it and avoid overcrowding. Check safe cooking as well as tenderness, then follow appropriate cooling and refrigeration guidance for leftovers. Suggested vegetables and cooking liquid are purchased separately unless the listing states otherwise.
Free local delivery within 5 miles of SandbachCollect at the Market Hall counter: Tuesday – Friday 8am – 4pm · Saturday 8am – 2pm. Closed Sunday and Monday.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“Wow lee’s meat is amazing, & the chicken is absolutely delicious, best place to go in Sandbach”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
From the kitchen
Cooking Ox Cheeks
Use a covered braise or your slow cooker’s recommended method for this cut. Check both thorough cooking and tenderness; timing depends on size and appliance. For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.
How to slow cook meatLee’s tip
Time is the ingredient
Brown it well, cook it low and covered, and don’t lift the lid too often. Braising cuts are ready when a fork slides in with no resistance.
What goes with it?
Horseradish mash, crusty bread or dumplings. A Rioja or Shiraz; a dark alcohol-free beer works too.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.
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