Ox Heart

£1150

A true nose-to-tail cut, ox heart is one of the most underrated pieces on the animal. Lean and full of flavour, it has a firm, dense texture that rewards proper cooking — whether that's a long, slow braise or a quick, hot sear. Either way, you'll be rewarded with something deeply satisfying.

approximately 2.5 to 3kg.

About our Beef

John hand selects all our prime beef directly from established Kent farmers, whose cattle are raised on natural grass pastures using high-welfare, traditional farming methods, producing tender beef with strong natural marbling and rich depth of flavour.

The beef is hung for a minimum of 30 days before being butchered the raditional way – nose to tail.

Stew for at least 3 hours at a low temperature.