Ox Cheek Returns to the Grill
Now in its third year, this ox cheek special returns just in time for peak barbecue season. With summer in full swing, it felt like the right moment to bring back something properly distinctive for the grill.

Brent Hulena, our resident Swaledale pitmaster, also known as The Kamado Kiwi, has spent years refining his smoking technique in pursuit of low and slow perfection. Ox cheek, a collagen-rich cut more often associated with braising than barbecue, has become one of his signature summer projects, and one well worth revisiting.

Brisket, beef short ribs and beef shin often steal the spotlight, and rightly so. But they’re not the only contenders. Step forward ox cheek: richly flavoured, full of character, and more than ready for its moment on the grill.

It’s often thought of as a winter ingredient, destined for slow braises and hearty stews. But ox cheek is a 365-days-a-year cut. With the right recipe, it brings serious summer wow factor to your barbecue.

Our ox cheeks come pre-rubbed and ready for action, seasoned with salt, ancho chilli powder and a touch of brown sugar. Brent suggests starting them unwrapped on the grill for an hour or two to build colour and bark, then wrapping in foil or butcher’s paper with a splash of beer and continuing to cook low and slow for 3 to 4 more hours until meltingly tender.

Once rested, pull the meat and pile it into a brioche bun with creamy slaw, pickles and plenty of BBQ sauce. It’s simple, in the spirit of its creator, and an instant barbecue hit.

Why ox cheek? This recipe was born from a pursuit of barbecue excellence, but also from Brent’s commitment to carcass balance. At Swaledale, we’re nose-to-tail butchers, proud to create seasonal opportunities for every cut. By choosing ox cheek, you’re not just treating your guests to something delicious. You’re supporting a more sustainable, responsible and rewarding way of eating.

Season's Best