Experience the rich, distinctive flavour of Beef Cheek, perfectly developed through slow cooking or elevated to new heights with smoking. Traditionally used in hearty stews, Beef Cheek boasts an irresistibly buttery texture - so tender it melts effortlessly in your mouth. Ideal for those seeking deep, succulent flavour and melt-in-your-mouth tenderness.
As a premium offal cut, our Beef Cheeks are carefully frozen to ensure freshness.
Other names for Beef Cheek: Ox Cheek, Cheek Meat, Barbacoa Meat, Joues de Boeuf (French), Beef Pouch, Cheek Pouch Meat
Frozen item
Type: Ox Cheek
Origin: NI / Ireland
Packaging: Vacuum
(Typical per 100g)
Energy: 864 kJ/ 208 kcal
Fat: 14.2g, of which saturates: 6.7g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 19.7g
Salt: 0.14g
Dispatched frozen, do not refreeze if thawed on delivery.
Our Beef Cheeks are a luxurious, flavour-packed cut from grass-fed Irish beef, prized for their rich, gelatinous texture and deep, melt-in-your-mouth flavour. Perfect for slow braising, stews, or gourmet comfort dishes, they transform even simple meals into restaurant-quality experiences.
Each cheek is hand-selected by our master butchers to ensure premium quality, optimal marbling, and exceptional tenderness. The natural collagen in the cheeks breaks down beautifully during slow cooking, creating succulent, silky meat infused with the authentic taste of Irish grass-fed beef.
Whether slow-cooked in a rich red wine sauce, braised with aromatic vegetables, or incorporated into a gourmet ragù, our Beef Cheeks deliver intense flavour, luxurious texture, and truly indulgent results.
This was my first order from iDevour, I saw them recommended on a Facebook Smoking and BBQ group. I checked out a few online suppliers and decided on iDevour as the descriptions, advice and pricing was clear and informative. The order was delivered on time and arrived in perfect condition. To date I can only comment on the Tri-Tip. It was completely as described and looked fantastic. I opened the packaging and dried it off. I allowed it to breathe for half an hour then trimmed it up for smoking. I applied Meat Church “Holy Cow” and set it to rest overnight in the fridge. The following day I reverse seared it, I put it on my Traeger at 210°F for 50mins, then flashed it over charcoal for a couple of minutes per side. I followed the carving instructions and have to say it was amazing. Because of the size you get various cooks, I was aiming for medium rare and the majority was. The ends were more medium (which pleased my sister-in-law). I now can’t wait to try the other cuts I’ve ordered. I would recommend iDevour and I will definitely be ordering again. Thanks.