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.
Dark Red T-Bone Steak
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 or tasted this year!
Dark Red Bone-In Loin Steak
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 or tasted this year! Cut by master butchers from the whole loin you see in the picture.
Galician Dry-Aged T-Bone Steak
An incomparable delicacy: tender as butter, endowed with a deliciously intense flavour and distinctive yellow marbling. Dry aged for at least 14 days.
Galician Dry-Aged Tomahawk Steak
An incomparable delicacy: tender as butter, endowed with a deliciously intense flavour and distinctive yellow marbling. Dry aged for at least 14 days.
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.
Dark Red Tomahawk Steak
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!
WX Wagyu T-Bone Steak BMS 5+
A Tom Hixson Exclusive | This highly exclusive and premium WX Wagyu T-Bone Steak is in a league of it's own. Very limited stock.
Salt Moss Dry Aged Tomahawk 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.
Wild Atlantic Salt Aged Tomahawk Steak
Irish Dexter: this breed is known for it's impeccable eating quality. Dry aged in a salt moss aged chamber. The salt enhances the predisposed flavour profile and the moss helps draw out the moisture in the beef.
Wexford Valley Cowboy Steak
Also known as Bone-in Ribeye Steak, these are perfect for a stay at home steak night. Full of flavour and perfectly textured.
Aberdeen Angus Tomahawk Steak
The ultimate steak. The world renowned Aberdeen Angus breed delivering a fantastic taste profile every time. The French-trimmed rib bone is left on, which creates an abundance of flavour when the meat is cooked.
Black Onyx Grain Fed Tomahawk
270+ days grain fed Black Angus beef. Marbled like no other.
WX Wagyu Tomahawk Steak BMS 5+
A Tom Hixson Exclusive | This highly exclusive and premium WX Wagyu Tomahawk is in a league of it's own. Very limited stock.
Hereford T-Bone Steak
Certified Hereford - a breed world renowned for it's excellent bite and flavour. Enhanced further by their natural, grass fed diet. Each piece is handcut by our master butchers.
Black Onyx Grain Fed T-Bone Steak
270+ days grain fed Black Angus beef. Marbled like no other.
What Is A Tomahawk Steak?
A Tomahawk steak is cut from the fore rib with the bone left on. The bone releases its flavours during cooking for added flavour. This combined with the intermuscular fat content results in a superb tasting steak. The Tomahawk is often served as a sharing steak due to its size and weight.
What Is A Porterhouse Steak?
The porterhouse is another bone-in steak that is cut where the top loin and tenderloin meet. The porterhouse steak is often quite a large serving as it combines these two types of steaks in one, the tenderloin, also known as fillet and the top loin, often referred to as sirloin.
What Is T Bone Steak?
A T bone steak is similar to a porterhouse. It contains both top loins, sirloin, and tenderloin, fillet, joined together by the bone which is left in. The name is derived from its appearance as the bone often resembles the letter ‘T’.
How To Cook T Bone Steak?
We recommend 5 to 6 minutes each side for a medium-rare t bone steak, ensuring a golden crust is formed along the edge. You can also read our guide on how to cook the perfect steak for more details.
Not sure whether to buy tomahawk steak, T bone or cowboy? Speak to our team for further advice. You can also browse our extensive range of dry aged beef and beef online and find more roasting joints of beef, as well as the likes of premium quality Wagyu steak and USDA beef. To see what else we have to offer at Tom Hixson of Smithfield today, browse our wider range of beef and discover a number of different cuts, including beef fillet and bulk rump steaks.