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- 10 – 1,050
A triumph from the producers of Argentina. Delivering sublime taste, texture and tenderness and the intense dry aged flavours.
Uruguay has the perfect climate. Clean air, plentiful water and lush green pastures, to allow Hereford and Angus breeds to range and graze freely, to eat and live naturally – reducing stress and promoting better animal welfare.
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.
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.
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. Yakinku is thin sliced beef from the Ribcap. Perfect for grilling.
From hand selected Black Angus Cattle. The herd are fed a high quality corn based diet which equates to well-marbled, very tender and simply exquisite beef. It is the perfect cut for roasting or cut into individual steaks. A staple the world's best steak restaurants.
The Aberdeen Angus Ribeye is tender and flavorful, great as a whole roasting joint or cut into individual steaks.
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.
Perfectly trimmed, providing a exceptional combination of brilliant flavours and texture.
When it comes to beautiful tasting and quality beef our partners at Oakey Wagyu are the experts. The Oakey Gold Promise Traceability from paddock to plate. Exclusively Australian, natural marbling and mouth-watering flavour. Wagyu grade 3 to 5.
When it comes to beautiful tasting and quality beef our partners at Oakey Gold are the experts. The Oakey Gold Promise Traceability from paddock to plate. Exclusively Australian, natural marbling and mouth-watering flavour. Wagyu grade 3 to 5.
A beef like no other has been created. Dry aged in a salt moss cave under specific conditions to create exemplary taste and texture. You will receive one 8oz (225g) steak.
A beef like no other has been created. Dry aged in a salt moss cave under specific conditions to create exemplary taste and texture.
A Tom Hixson Exclusive | This highly exclusive and premium WX Wagyu ribeye is in a league of it's own. Grading: 5+. Very limited stock.
*** 3 STAR WINNER AT THE GREAT TASTE AWARDS 2021*** Raised in between the meadows of Salamanca and the mountains of Leon in Spain. Breed: Aberdeen Angus. Diet: 300 day grain fed. We have not seen marbling like this in Angus beef before. It is sensational and will be the talk of the table at any dinner party.
Santa Rosalia go to extraordinary lengths to ensure these cattle produce some of the world’s finest beef. They are Spain’s oldest producer of Wagyu beef and since 1992 has been supplying some of the best Japanese and Michelin starred restaurants in Spain. This beef is dry aged for 30 days from cattle up to 40 months.
An incomparable delicacy: tender as butter, endowed with a deliciously intense flavour and distinctive yellow marbling. Dry aged for at least 14 days.
270+ days grain fed Black Angus beef. Marbled like no other.
Sourced from Fresian and Fresian crossbreeds. Longer than normal maturation (four years) allows for a distinctive depth of flavour to develop. Then Dark Red Beef with exceptional levels of marbling is hand selected. Finally, it is dry-aged to enrich the incredible flavour profile even further. Some of the finest beef we have seen and tasted this year!
Hand-cut into 2 or 3 inch ribeye steaks or roast the entire joint for a feast of epic proportions.
Prefecture: KAGOSHIMA. Japanese Grade: A4. Beef Marble Score: 7
A Hixson Exclusive | Revered by chefs around the world for it's tenderness and subtle flavour. Similar in taste to beef but is slightly lighter in colour, as they have been fed on a mix of grain and milk.
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.
Origin: Wexford Valley
Diet: Grass Fed
Ribeye is a type of steak that is taken from the rib of the cow. Ribeye contains a generous portion of fat, giving the meat it’s superb flavour and texture. One of the most classic cuts of beef on offer, Ribeye beef steaks are highly popular in restaurants, eateries and kitchens all around the world. Buy Ribeye steak from Tom Hixson of Smithfield today and discover not only the juiciest and most luxurious cuts of whole Ribeye steak available, but enjoy the comfort of having premium quality steaks delivered directly to your door. Our selection of whole Ribeye steaks includes those from a wide range of origins, as well as offering halal beef options that are incomparable in quality and taste, we also provide Wagyu rib eye steak and Angus ribeye steak, dry aged beef, plus many more varieties from a number of grass fed and corn fed herds. Known for their flavourful properties,
Rib eye or Sirloin?
If choosing between ribeye or sirloin, ribeye cuts are considered to be some of the tastiest as their marbling ensures the beef doesn’t become dry. When the fat is cooked, it’s melted into the steak to create an extra juicy flavour with a moist and tender texture. Sirloin is often leaner but still provides plenty of succulent tender meat.
What’s the best way to cook ribeye?
Be sure to get the meat to around room temperature before cooking, this allows the steak to cook more evenly. Heat a pan to a high temperature, and meanwhile season your steak to taste.
Place the meat in the pan and leave it alone to cook. Bear in mind that ribeye steak is best cooked to at least medium-rare to allow the fat time to render down and give the meat more flavour. Cook evenly on both sides then allow the meat to rest for 5 minutes before seasoning and serving.
Browse our range of dry aged Rib eye steak today, or discover premium quality Rump steak and whole fillet of beef to suit a range of different tastes. Need a large order? No problem! You can order bulk ribeye steaks from our award winning butchery and bulk sirloin steaks too.