Superior Produce, Ethically Sourced
Our business is based on two principles - Ethics & Quality. If it doesn't meet both, it doesn't make it onto the block. Simple
How Buying from Us works
Thomas Joseph Butchery?
At TJB we have an unparalleled passion for the very best dry-aged meat.
We've worked tirelessly to find small producers of the finest sustainable produce that we dry-age in a unique style and then traditionally butcher as whole carcasses.
The farms we source from (including our own Coxtie Green Farm) are regenerative in their nature - all of the meat you purchase from us benefits the natural ecosystem and develops land for the future.
We have and will only ever support pasture-raised animals, grass-fed, organic and free range meat - when we say this is the best meat around, we mean it.
At the forefront of what we do is traditional, bespoke, dry-aged butchery.
Many will talk convincingly about the perfect number of days to age produce and how it develops different flavour profiles as the age creeps up - sadly, most do not do any of this dry-ageing in house, relying solely on the quality of a wholesalers ageing ability.
Developing an in house method of truly dry-ageing meat is not easy but from day one at TJB that is what we set out to do. Having been successful on a small scale, our efforts have culminated in the design and build of our custom dry-ageing unit that is over 60 cubic meters! Built with fans fitted into the ceilings and a unique dehumidifying system, our chiller produces the perfect dry-aged crust on the outside of our meat. A crust so awesome, the majority of our customers buying Ribs of Beef ask us to keep on!