JULY - Steak Club Subscription
JULY SUBSCRIPTION DELIVERY DATE : 06.07.22
Tom Hixson Wagyu Sirloin | 1.2kg
Wexford Valley Tomahawk Steak
The king of steak! This delicious individual Tomahawk steak is the perfect choice to impress your guests. Full of flavour and splendour.
Beef Bacon
Delicious and juicy beef bacon. The perfect breakfast choice! This product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.
Marrow Dry-Aged Steak Burgers (8)
These 28 day dry-aged beef burgers have a special added ingredient - marrow butter. Expect full juicy flavour and satisfaction guaranteed. Perfect under the grill or on the BBQ. This product is frozen. It will begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.
Beef Bulgogi
Our master butchers hand select well marbled Ribeyes and then thinly slice (4mm). Fantastic for Asian BBQ dishes. 8+ slices per pack. This product is frozen. It will begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.
Beef Bavette (British)
A lesser known cut, but this does not stop it from being incredibly delicious - full of sensational flavours.
Black Label Argentine Sirloin (Rioplatense)
A favourite for the Argentine Grill, this Black Label sirloin delivers marvellously aromatic and rich flavours.
Black Label Argentine Fillet (Rioplatense)
A special piece of Argentine beef. It boasts spectacular levels of tenderness because, not only is it the least worked cut, the Hereford & Angus cattle are given the wide open Pampas Plains to roam and enjoy a tranquil relaxed lifestyle. These breeds have a global reputation for delivery exquisite flavour and texture every time.
Wexford Valley Tri-Tip / Rumptail
A rich flavour and texture are guaranteed from this exquisite Irish rump tail. A treasure from Ireland.
Wexford Valley Sirloin
The farmers of Wexford Valley continue the beef rearing traditions of this region. Breeding the finest select breeds in luscious grasslands. The herds' stress free lifestyle makes this beef extra tender and the taste is consistently superb.
Black Label Argentine Sukiyaki Slices (Rioplatense)
Sukiyaki slices are thin-cut steaks sliced from the top sirloin; they're the perfect thickness for Asian cooking and Korean recipes. Each of the sukiyaki slices has exquisite marbling, resulting in fantastic flavours and succulent textures.
Uruguayan Grass Fed Fillet
A triumph of our Uruguayan expert beef producers, guaranteed to deliver sensational taste and texture.
Irish Ribeye Steaks (2)
Origin: Ireland Diet: Grass Fed Revered by chefs around the world for it's tenderness and subtle flavour. Butcher's notes: steaks cut from the ribeye joint.
Halal Tom Hixson Wagyu Sukiyaki Slices
Sukiyaki slices has exquisite marbling, resulting in fantastic flavours and succulent textures.
Carvery Rib of Beef
The most recognisable and traditional joint for Sunday roast. Left on the bone to enrich the flavour and tenderness.
BBQ Beef Rib Fingers (Boneless)
Rib Fingers are full of flavour. Cut from between the ribs. Perfect for barbecuing, smoking and seasoning hot and spicy.
Tom Hixson Wagyu Sukiyaki Slices
Sukiyaki slices has exquisite marbling, resulting in fantastic flavours and succulent textures.
A5 Japanese Wagyu Kobe Sirloin Steak BMS 9
Widely recognised as the most luxurious beef in the world, due to it's intense marbling, lusciously smooth texture and profound flavours. This product will be dispatched frozen, you will not be able to re-freeze.
JUMBO RACK Wexford Valley Short Ribs
A COLOSSAL full, 6 bone 'DINO' rack. Quality is never compromised. Naturally reared and perfectly prepared these Irish Short Ribs are unbelievably delicious.
Black Label Argentine Beef Ribeye (Rioplatense)
A triumph from the producers of Argentina. Delivering sublime taste, texture and tenderness and the intense dry aged flavours.
Aberdeen Angus Ribeye
The Aberdeen Angus Ribeye is tender and flavorful, great as a whole roasting joint or cut into individual steaks.
Aberdeen Angus Sirloin
A select breed. Tender, textured and packed full of flavours.
Salt Moss Aged T-Bone Steak
By using key ingredients extra virgin Irish oriel sea salt and Irish sea moss and by keeping the beef enclosed in a salt moss cave under specific ageing conditions, a steak like no other has been created.
Irish Sirloin Steaks (2)
Origin: Ireland
Diet: Grass Fed
Revered by chefs around the world for it's tenderness and subtle flavour.
Butcher's notes: steaks cut from the sirloin joint.
More Information About Our Beef Cuts
Buy prime cuts of Fillet Steak, Sirloin, Tomahawk Steaks and more from Tom Hixson of Smithfield today and discover the highest quality beef on the market, sourced straight from only the most premium beef suppliers. From beef ribs straight to your door, to dry aged t bone steaks, to classic cuts of sirloin steak and whole fillet of beef, Tom Hixson of Smithfield offers a wide range that’s made to cater for all occasions and meals. Whether you’re cooking up a summer barbecue or preparing for a family steak night, Tom Hixson has the perfect cut of beef for you.
As part of our beef collection, we are proud to offer a wide selection of Wagyu beef, one of the most sought-after brands in the world, including Wagyu brisket. Available in a variety of different cuts from Tom Hixson of Smithfield, Wagyu exudes mouth-watering flavour and intense marbling to create really succulent tastes that are second to none. Buy beef with Tom Hixson of Smithfield today for premium quality meat delivered directly to your doorstep. If you’re hungry for more, browse our vast range of pork where we offer everything from bacon to Iberico pork presa.
What is the Best Cut of Beef for Roasting?
If you’re looking for a delicious roasting joint to share with family and friends, we would recommend choosing your beef cut based on how you are cooking it. If you are roasting in the oven for a traditional Sunday dinner, try the USDA Creekstone Roasting Joint. Slow cooking this meat offers delightful flavours and a wonderfully tender cut.
If you are looking for a joint perfect for grilling on the BBQ, try the Black Label Argentine Sirloin. From Hereford and Angus breeds, which are world-renowned for consistently delivering exceptional flavour, this beef cut is suitable for roasting or treated as individual steaks. To find more beef cuts for roasting, check out our extensive roasting joint range.
What Beef Steaks do We Offer?
Our beef range boasts a range of impressive steak cuts, from T-bone and Tomahawk steaks, to the classic Sirloin and Ribeye cuts. Each of our handpicked steaks offers unique qualities, textures, and flavours, perfect for any occasion.
If you’re passionate about steak, why not try our steak club subscription? Try an array of rearing traditions, breeds and climates each month, which creates truly distinctive beef. Alongside the produce itself, you will receive details on the provenance which makes it so special, expert chef cooking tips, and sommelier wine pairing suggestions.
What Temperature Should You Cook Beef To?
The internal temperature to which you cook your cut of beef will depend on your desired level of doneness, and how thick your cut is. Use a meat thermometer, and the guide below to ensure your beef is cooked to the desired temperature.
Desired Doneness: | Remove From the Heat at: |
Rare | 48ºC |
Medium Rare | 52ºC |
Medium | 58ºC |
Medium Well | 62ºC |
Well Done | 68ºC |
Where do Our Beef Cuts Come From?
Our beef cuts come from a variety of the finest farming producers across the globe. The expert producers at Rioplatense rear the finest Hereford and Angus cattle on the vast expanses of the Pampas Plains. Rangers Valley, located in Glen Innes, New South Wales, produces some of the globe’s most premium beef, including Wagyu Cross and 100% verified Black Angus beef. To find out about the farming partners we use, explore the ‘Producers’ page on our website.
Which Beef Cuts are Best for the BBQ?
We are keen BBQ’ers here at Tom Hixson of Smithfield, and we often share our favourite grilling recipes over on our food blog. From ribs to Wagyu, to steak, and more, there are a variety of beef cuts you can cook on the BBQ. Our slow-grilled beef ribs recipe uses the delicious jumbo rack of Wexford Valley Short Ribs. If you prefer something just as delicious, but even more impressive, try our Halal Wagyu Brisket, which is perfect for the BBQ or smoker.
Recipes Using Our Favourite Beef Cuts
Our extensive range of quality, succulent beef can be used in a variety of meals. Over on Tom’s Kitchen, you will find an abundance of recipes, each featuring our very own quality produce, that will help inspire your culinary creativity. For the ultimate fine-dining steak, check out our post on how to cook the perfect Sirloin Steak. For something a little messier, take a look at the Diner Burger recipe. Featuring our Marrow Dry-Aged Steak Burgers, an exceptionally tasting burger is guaranteed. If you’re looking for easy lunch ideas, the Carne Asada Tacos and our quick and easy Warm Beef Salad recipe.