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Tom Hixson works with some of the best meat producers around the world to offer an unmatched online butcher service. We bring restaurant-quality cuts of beef, pork, and lamb to your table, all conveniently delivered to your door when you need them.
Tom Hixson of Smithfield is a third generation
wholesale butchers founded in 1963 in the world
famous Smithfield market.
Tom and the team have a wealth of knowledge and expertise working with some of the finest cuts of meat available. They work tirelessly to bring you the most exclusive and award-winning cuts of meat from the UK and around the World.
Our produce can be found on the menus of some of the country’s best restaurants and we are trusted by the UK’s most talented chefs and pitmasters. As an online butcher, we are delighted that home cook enthusiasts can also enjoy our produce with friends and family.
Simply order online and receive delightful cuts of meat delivered straight to your door, chilled and ready to enjoy.
We believe in offering our customers only the best quality meat products. That's why we've taken the time to carefully curate our selection of farmer partners, ensuring that each one meets our high standards for delicious, ethical, and sustainable meat.
By partnering with the best producers, we're able to bring you the finest cuts of beef, poultry, pork, and more, all sourced from trusted farms and ranches.
Whether you're a seasoned cook or just starting out in the kitchen, you can trust that our meats will elevate your dishes to the next level.
Situated in the countryside of County Fermanagh, specialise and pride themselves in superior meats.
The herds' stress free lifestyle makes this beef extra tender and the taste is consistently superb.
Pioneers of American Wagyu Beef. They first bred Wagyu with high quality cattle in the late 1980s.
Combines superior Black Angus genetics, exceptional cattle management practices, carefully controlled high-quality feeding.
The expert producers of our famous Black Label range, which has built a fantastic reputation amongst our chef clientele.
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