The Golden Herd Heritage Wagyu Tomahawk is the most dramatic expression of British Wagyu you can put on a plate. Extraordinary marbling runs through every millimetre of the cut, guaranteeing a juicy, intensely flavoured steak with that characteristic rich, buttery finish that Wagyu is famous for. The long rib bone gives you theatre and insulation in equal measure during the cook — sear hard over high heat then finish low and slow, indirectly, until it reaches temperature. Rest for at least ten minutes before carving. It's a cut that makes grown adults go quiet.

If the Tomahawk is the statement piece, the Golden Herd Heritage Wagyu Ribeye is the one you'll reach for again and again. The perfect balance of rich marbling, intense flavour and tender juiciness — this is the ribeye as it was always meant to be. Cook it in a screaming hot pan rather than on the grill if you can; the fat from Wagyu renders at a lower temperature than standard beef, and a cast iron pan gives you maximum control. Finish with a small knob of butter basted over the top in the final minute. Tom calls the bone-in version the unquestionable best bone-in ribeye they do. We're not about to disagree.

Tom's own words on the Golden Herd Heritage Wagyu Bone-In Fore-Rib: "Without question, this is the best beef roasting joint we do. A staple for every special occasion." The fat cap sits on top of the joint throughout the cook, self-basting the meat with Wagyu fat as the temperature rises — producing a roast that is unlike anything you'll have experienced from British supermarket beef. Hand-prepared by our butchers, tied, chined and with the paddywhack removed for easy carving. If you're only ever going to push the boat out once this year, this is the joint to do it on.

The Dry-Aged Galician Ribeye Steak is sourced from Rubia Gallega cattle reared in the hills of Galicia, Northern Spain — animals raised for 8 to 12 years on pasture, grazing on grasses, haylage and home-made silage. The result of this extraordinary patience is a beef that is often called the "Spanish Wagyu" — not because the breed is related, but because the marbling that develops through the eye of the muscle is consistent, intricate and visually stunning. The fat is golden-yellow, a direct indicator of the time spent on natural pasture. The flavour is deep, rich and complex in a way that younger beef simply cannot replicate.

We dry-age in-house at TJB to concentrate that signature depth further. The result is a cut worthy of its reputation — one of the world's most sought-after steaks, available for next-day delivery to your door.

Alongside the Galician ribeye, our Gran Reserva range encompasses exceptional ex-dairy beef from the UK and across Europe — older, pasture-raised animals whose beef defies comparison with anything from the standard commercial supply chain. These cattle have lived full lives on grass, and that time shows in every bite: a depth of flavour, a richness of fat and a tenderness that comes not from youth, but from maturity. Dry-aged in-house at TJB to bring out the full potential of each cut, this is beef for those who seek true complexity on the plate.

Don't overlook the Dry-Aged Ex-Dairy Ribeye. Ex-dairy cattle — older cows whose beef is rarely celebrated in UK butchery — produce some of the most richly flavoured, marbled meat available. At TJB we've long been advocates for this underappreciated cut, dry-ageing it in-house to draw out its considerable potential. Grass-fed and pasture-raised, this is exceptional beef at a price point that makes it one of the best-value premium cuts in our entire range. If you've never tried ex-dairy beef, this is the place to start.