Whole Roast Ox Company

About

A unique catering option for large corporate and business events, weddings, parties, festivals and celebrations. A Whole Roast Ox.

Many will have seen a Hog Roast. Well, our Ox Roast is the same principle, but on a lot bigger scale! It’s a whole beef carcase cooked in our custom built Ox Roast Oven. It is completely mobile, meaning we can cover most of mainland UK.

What makes a Whole Roast Ox special?

• It’s Unique, as far as we know we are the only outside catering company capable of roasting a Whole Ox.
• It puts the Visual Theatre back into cooking, creating a spectacular culinary centrepiece for your event.
• Chances are, few guests will ever have seen any food item of its scale before which gives it a guaranteed Wow Factor.
• Roasting anything whole reduces moisture loss, think how much more succulent a hog roast is to a joint of pork? So when we roast such incredible beef whole, slowly for 24 hours it really is the most Mouth-Watering Taste Sensation.
• The amazing Roasting Aromas (think Sunday Roast Dinner but off the scale!) create huge anticipation and complete the Sensory Experience.

How is it served?
As standard the Ox roast beef is served in specially baked bread rolls from our local bakery. The meat is accompanied by peppery salad leaves, caramelised balsamic red onions, Horseradish sauce, Chimichurri sauce and local craft produced mustards. Other sides or accompaniments are available, for more details please see our website.

How many people will it feed?
Depending on the size, one animal can feed 500 to 2000 people. Small breeds such as Dexter will provide around 500 and larger animals such as Hereford 1000 to 2000 sandwich servings.

The Beef
We are very proud of the quality of beef we use. They are traditional native breeds such as Hereford, Aberdeen Angus, Galloway, Dexter and Beef shorthorns. These breeds are prized for their premium quality, natural flavour, tenderness and succulence. All of our beef carcases are reared locally by farmers we know and trust. Animals are allowed to grow and mature slowly; this produces a delicate marbling of fat throughout the meat which slowly melts away during the 24 hour cooking period, enhancing the flavour and leaving the most delicious tender meat.

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