Oct 09, 2025

The Truth About Supermarket vs Butcher Meat

It’s no secret that not all meat is created equal. You can pick up a steak from a supermarket shelf, or you can source it from a craft butchery that focuses on flavour, ethics and provenance. But what exactly is the difference?

At Thomas Joseph Butchery, we often hear the same question: Is premium butcher meat really worth the difference in price? Our answer is simple — yes. Here’s why supermarket meat just doesn’t compare to what we do.

1. Sourcing: Scale vs Sustainability

Supermarket meat is designed for the mass market. It often comes from intensively reared livestock, including imported meat with little to no transparency around welfare or feed. In many cases, you're buying beef raised on grain-based diets, confined to feedlots and processed for speed over quality.

At TJB, we work exclusively with small farms raising livestock on pasture. Our native breed beef are grass-fed and slow-grown — not rushed to meet commercial quotas. We source the incredible Ibaiama Pork and exclusive Poulet Jaune from the Basque country, produce that is steeped in tradition and ethics. What this translates to is higher quality meals at home with a clear conscience, in the knowledge that you are supporting the very best farming practices.

🌿 Truly Free Range & Pasture-Raised – Always sourced from small-scale farms that prioritise sustainability and ethics.

2. Ageing: Wet vs Dry

Most supermarket beef is wet-aged, if aged at all. That means it's vacuum-sealed and left to sit in its own juices — a fast, cost-effective method that lacks flavour development and complexity. Wet-aged beef is often bright red, watery, and lacking structure.

At TJB, we use traditional dry-ageing methods. Our entire range of Beef, Pork and Lamb are dry-aged in temperature- and humidity-controlled chambers. Beef for a minimum of 32 days, with some cuts aged for 100 days or more and both Pork/Lamb 7-14 days. This allows moisture to evaporate and natural enzymes to break down the fibres — creating richer, deeper flavour and a much more tender texture.

🔥 Aged for Flavour, Not Shelf Life – Every cut is dry-aged in-house to maximise flavour and elevate texture.

3. Butchery: Mass Production vs Craftsmanship

In large-scale operations, meat is processed for uniformity, not quality. Cuts are trimmed to standard templates, often with minimal skill and no attention to the individual characteristics of the animal.

At TJB, our expert butchers hand-cut and trim each steak, respecting the natural grain and structure of the meat. Whether it's a Grass-Fed Dry-Aged Ribeye or a Bavette , every cut is treated with precision and care.

🥩 Butchered by Experts – Every steak is trimmed, portioned and prepared in-house for quality and consistency.

4. Flavour: Predictable vs Outstanding

Let’s talk taste. Supermarket meat is often chosen for its mild, inoffensive flavour and uniformity — designed to appeal to the broadest audience possible. It’s functional, but it rarely excites.

In contrast, our meat offering reflects the land, breed and feed it came from. Our Grass-Fed Tomahawk delivers deep, savoury richness thanks to its age and marbling. Our 100-day dry-aged steaks offer complex, nutty notes reminiscent of fine cheese or charcuterie. This is beef with character — not just filler for your plate.

5. Transparency & Trust

Supermarkets can’t always tell you which farm your meat came from, or what the animal ate, or how long it was aged. With TJB, you get full traceability and transparency from farm to fork.

We publish details about our breeds, ageing process and sourcing — because we believe customers deserve to know exactly what they’re eating.

Price vs Value

Supermarket meat is cheaper — that’s a fact. But you get what you pay for.

With us, you’re paying for:

Properly aged, premium beef
Ethical sourcing and small-scale farming
Craft butchery by real people, not machines
Unmatched flavour, tenderness and quality

In short: you’re paying for real value — not just a cheaper label.

Taste the Difference for Yourself

If you’ve only ever had supermarket steak, it’s time to upgrade your expectations. Our cuts don’t just taste better — they come from better farms, prepared with better methods, and handled by people who actually care about what ends up on your plate.

Here are three standout cuts to try:

Grass-Fed Dry-Aged Ribeye (100-Day Aged) – Intense flavour, buttery texture, beautifully marbled.
Grass-Fed Bavette Steak – A butcher’s favourite, bold and full of character.
Grass-Fed Dry-Aged Tomahawk – Show-stopping in both size and flavour, perfect for the grill.