Tom Hixson Discount Codes

It's a familiar modern dilemma: you’re trying to source a restaurant-quality ribeye without turning your kitchen into a scene from MasterChef. Supermarket meat can be fine, in the original Latin sense - neither great nor terrible - but sometimes you want something a touch more... considered. Maybe you once heard the word "wagyu" pronounced correctly and now you're curious. Or perhaps you’ve simply reached an age where buying a vacuum-packed slab of Argentine fillet online feels like self-care.

The Butcher Who Went Digital: Tom Hixson of Smithfield

Tom Hixson isn't a new name in the world of meat. The Smithfield-based butcher has been supplying high-end restaurants since the 1960s and, more recently, migrated into the online space. It's effectively a wholesale operation with a refined front-end for civilians. Expect beef by breed, chicken by kilo, and occasional attempts to make lamb seem exciting - not always successful, but commendable in their optimism.

The website is clear and functional, with the emotional restraint we've come to expect from British butchery branding. You’ll find detailed sourcing information, modest photography, and helpful indications like "stored fresh" or "stored frozen" in an impressively nonchalant font. The prices aren’t pretending to be low, and the meat isn't pretending to be anything but premium. They've managed to bottle the vibe of a very good pub that just happens to serve steaks at Nobu-adjacent prices.

Meat as a Lifestyle Choice

At the top of the meat mountain sits the new Rosendale Wagyu: Irish-bred, chocolate-finished, and priced for serious dinner parties - not Tuesdays. It’s not quite Japanese A5 (and doesn’t claim to be), but the marbling is respectable, and the texture is rich without tipping into the "liquid beef butter" territory that can feel more novelty than nourishment. You’re paying for process, diet, and genetics - not theatrics. That said, it wouldn’t hurt to invite people over to witness you cook one.

The frequent discounts and newsletter offers (currently 15% off your first order) do soften the blow a bit. Products range from £7.50 per 100g for the Wagyu Sirloin (dramatically down from £35 to £15 per steak in a present sale) to £0.72/100g for bulk chicken thighs that serve 25 - if you're the kind of person who budgets for protein like others do for broadband.

That’s part of the inadvertent comedy of the Tom Hixson portfolio: it runs from indulgent luxury to utilitarian cuts in one scroll. A Black Label Argentine Ribeye will cost you £220 for 2.5kg, but there’s also boneless skinless chicken thighs in a five-kilo pack that feels unsettlingly practical. You can reasonably assume some of these are being bought in the same cart as Wagyu. It’s confusing, and kind of compelling.

Delivery, Packaging, and the Chill Factor

Orders over £150 qualify for free chilled delivery - a number you may reach surprisingly quickly, especially if you're assembling a meat box for a small army or a large family. Delivery lands within two days if you order before midday and includes bespoke date booking, which does feel rather civilised. The packaging has the clinical cool of a cryogenics facility, which is probably what you want when raw meat is involved.

Should something go wrong (a rare steak arriving medium-well? A chicken thigh with philosophical implications?), the customer service experience is reportedly friendly and efficient. Refunds happen, though as with all perishable goods, expectations should remain realistic rather than optimistic.

The Steak Club, for Those Who Collect Protein

Tom Hixson’s subscription model - The Steak Club - offers a new cut each month, along with free delivery and exclusive savings. A meat-of-the-month club is a concept somewhere between charming and slightly unhinged, but for those who plan their weekends around the grill, it's probably a helpful nudge toward culinary variety.

Final Cuts

This isn’t the cheapest way to buy meat online, and it isn’t trying to be. Tom Hixson’s value lies in its predictability and sourcing standards. You’re paying for provenance, consistency, and the seductive comfort of knowing a third-generation London butcher is now catering to your impulse buys. Yes, the tone of the website hovers somewhere between high-end deli and luxury watch showroom, but the meat is very real.

And unlike other indulgences that arrive in branded boxes and silky pouches, Tom Hixson's products generally deliver on their own terms: heavy, unglamorous, and destined for a hot pan. You’ll see less glitter and more gristle - but sometimes that’s exactly the point.

Deals worth considering: Sign up to the newsletter for 15% off your first order. Free delivery over £150. The Wagyu Sirloin Steak is currently marked down to £15 (from £35). No code needed for the current specials, but limited supplies are, predictably, a recurring theme. Refunds are possible with customer support and a practical attitude.

What you need to know