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
Select Your Delivery Day
Add as much or as little to your basket then select the day that suits you most at checkout. We cut fresh the day before your delivery and vacuum seal 90% of our products giving you a shelf life of around 7 days. Standard delivery is free over £85.
Packed & Delivered With Care
Our team of skilled butchers cut, prepare and pack your order fresh with the utmost care to guarantee freshness. Your fully recycool box is then sent on a Next Day service and will stay cold for up to 72 hours.
Your Box Arrives
Your box can be left safe outside in it's insulated packaging if you are not able to get to it right away. Once opened, pop your meat straight into the fridge or freezer and you are good to go. Alternatively open what you have ordered straight away if you can't wait any longer. Enjoy!
Why Choose
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.
Free Range Poultry
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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!
From the journal
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