Grand reopening, now taking pre-orders: 20% off everything until Wednesday 4 November, 17:00
Order now and secure your cuts. The first orders ship on Wednesday 4 November with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).
On orders over €129: free delivery and a free tray of 4 criollo sausages.
Ox cheek · retinto yearling beef · approx. 1 kg
Ox cheek (carrillada) from retinto yearling beef, 1 kg
Ox cheek (US: beef cheek) is carrillada or carrillera at a Spanish counter. This pack is labelled carrillada de añojo: cheek from retinto yearling beef, 12–24 months old. Approx. 1 kg, vacuum-packed, a braise for four or five. Listed price €29.04 (September 2026).
Ox cheek (carrillada), retinto yearling beef, frozen
On the label: Carrillada de añojo
29,04€ VAT incl.
In stock
Add to basketWhat you get
| Cut | Ox cheek (US: beef cheek), a braising cut |
|---|---|
| On the Spanish label | Carrillada de añojo |
| Animal | Retinto, the native red cattle of south-west Spain, from the province of Cádiz; añojo means yearling |
| Pack | Approx. 1 kg, vacuum-packed; number of cheeks not stated |
| Fresh or frozen | Frozen, according to the Spanish product sheet (congelado) |
| Serves | 4–5, at 200–250 g per person |
How to cook it
- Thaw fully in the fridge, pat dry and leave the cheeks whole.
- Season, brown hard on every side in olive oil and lift the meat out.
- Soften onion, carrot, leek and garlic in the same pot. The Spanish way adds a generous glass of red wine and a sprig of rosemary.
- Meat back in, stock two thirds of the way up, lid on: 3–4 hours in the oven at 140–160 °C (285–320 °F).
- There is no core temperature to aim for. It is ready when a spoon goes through without resistance.
- Serve whole or in thick slices across the grain, with mashed potato.
Ox cheek: three questions
Is carrillada beef or pork?
The word covers both. “De añojo” on this label tells you it is beef. Ibérico pork cheeks are smaller and cook in about half the time; see ibérico pork.
Does “ox cheek” mean it comes from an ox?
No, it is the British kitchen name for beef cheek. This animal is a yearling; a Spanish buey is a castrated male over 48 months. More under retinto beef.
It arrives frozen. What do I do with it?
If it is still hard, it can go straight into the freezer. If it has begun to soften, finish thawing it in the fridge and cook it. The finished braise freezes well, sauce and all.
Goes well with
More for the pot: oxtail, a whole shin, diced stewing beef and ibérico pork cheeks.
Oxtail (rabo de toro)
Rabo de Toro o Añojo 1,5 kg Price range: 32,34€ through 300,30€ VAT incl.Choose weightShin of beef (jarrete / morcillo), whole retinto joint, approx. 2.5 kg
Jarrete de Vacuno Retinto — Morcillo, Garrón o Brazuelo Premium. Pieza completa de 2,5 kg aprox.52,25€ VAT incl.Add to basketDiced stewing beef, retinto yearling, 1 kg
Carne Tacos Añojo Retinto, 1 Kg22,66€ VAT incl.Add to basketIbérico pork cheeks (carrilladas), 1 kg
Carrilladas de cerdo ibérico -1KG30,36€ VAT incl.Add to basket
