If there's one cut that was quite literally born for the BBQ, it's the Grass-Fed Dry-Aged Tomahawk. Our version combines a thick-cut ribeye with a full long rib bone, dry-aged for 32 days in our bespoke ageing facilities for a depth of flavour that is simply unmatched. The bone is more than theatre — it insulates the meat as it cooks, drawing out moisture and richness that transforms every bite.

Sourced from native British cattle raised on small, independent UK farms. Sear it hard on both sides to build that crust, then move it to indirect heat and let it come to temperature slowly. Rest for a good ten minutes before carving.

For many, the ribeye steak is simply the greatest steak there is. The generous fat marbling renders magnificently over an open flame, basting the meat from the inside as it cooks. Cook on a screaming hot grill for 2–3 minutes per side for medium-rare, baste with our Sublime Garlic & Herb Butter as they rest.

If you haven't tried bavette steak on the BBQ, this is your summer. Packed with bold, beefy flavour and a beautifully loose grain that soaks up marinades like chimichurri with ease. Cook it hot and fast, rest it generously, and slice against the grain.

The T-bone is the BBQ icon for a reason. Stand it upright on the bone for the first few minutes — this renders the fat along the bone and keeps the meat from overcooking on the hot grill surface. Lay it flat to finish and let the bone act as a heat conductor from beneath.

Move over beef — this summer, the Iberico Pork Tomahawk deserves a starring role on your grill. Iberico pigs are renowned for the extraordinary fat marbling that runs through the muscle — the result of their acorn-rich diet and free-ranging lifestyle. Unlike standard pork, Iberico can and should be served slightly blush in the centre.

Our free-range belly strips are proof that the most crowd-pleasing thing on the grill is sometimes the simplest. Marinate overnight in soy, ginger, garlic and honey, or keep it simple with just salt and smoked paprika.

We believe the BBQ sausage is one of the most unforgiving tests of a butcher's craft — there's nowhere to hide. That's why we put serious work into The Thomas Joseph Sausage. Made fresh daily from high-welfare, free-range pork with none of the preservatives or fillers that most sausage makers rely on. The casing snaps. The fat sizzles. The flavour delivers.