Grass fed - Slow finished - Native heritage breed - Sustainable packaging


We are proud to sell our beef and hogget direct from the farm.

New beef stock on sale
Midday Sunday 3rd July


1. Visit our online shop to order your customised meat box

2. Expect your delivery. We provide free local delivery across the Lizard Peninsula (including Helston) every Wednesday


If you live outside the Lizard, we may still be able to deliver to you. Delivery is free on orders over £60, otherwise a small charge may apply. Please phone us on 01326 291190 if you are not sure if you are within our range. 

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A guide to our beef cuts

Sirloin steak

This well known steak is tender and well marbled, with a beefier flavour and meatier texture than ribeyes or fillet.

Ribeye steak

Tender steaks cut from the fore rib.

Rump steak

Deep flavoured and beautifully marbled, this thick steak is great for a good old fashioned steak and chips

Fillet steak

Lean and tender, this is one of the most prized cuts of beef available. This cut comes from an area of the sirloin and tastes great with pastry in a beef wellington (you can make mini-wellingtons with the steaks).

Topside frying steak

Lean meat, which will cook quickly but maintain its flavour. Great for low-cost stir-fries, salads and steak sandwiches.

Braising steak

Also known as thick flank, this is more tender than chuck or shin and is therefore good for pies and faster cooking stews

Silverside or Topside

Sourced from the rear of the animal, these areas produce the lean meat which is perfect for roasting. Silverside may require slightly longer cooking times.

Rolled Rib

Cut from the fore rib, this premium roasting joint is exceptionally tender. With its excellent marbling and fat coverage, it is perfect for a special family roast.


Flavoursome meat, for a delicious beef stew or a ‘proper’ chilli. Shin muscle is relatively lean, but has thick connective tissue running through it, which melts during cooking and provides extra flavour.


Full flavoured joint ideal for moist, slow cooking.


A traditional Cornish cut: boned and rolled short rib. Requires slow cooking in moist conditions. Similar to brisket and can be cooked in the same way.


Delicious, beefy mince, great for cottage pie and a million other dishes.


Separated into individual vertebra, cooking long and slow will release some extremely deep flavours.


The quintessential Cornish cut used in pasties for centuries. Comes from the diaphragm area, and so it is relatively flat and quick to prepare.


Very similar to skirt and tastes just as good in a pasty. Cut from the shoulder area.

Beef burgers

Well-seasoned and made from our flavoursome mince

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Reared with care

Our Ruby Red Devon cows and Shropshire sheep are born and raised at Tregaminion and our sister farm Bruggan. The calves are kept with their mothers for 8 months, only being separated when they are ready to 'fly the nest'. As they grow, the cows are fed a grass-based diet of fresh grazing in the summer and silage and hay in the winter. All our beef is therefore 'grass fed'. 

Our sheep are also mostly grass-fed (we feed them handfuls of ewe nuts and grain as a daily treat- they can't get enough of them!). We allow our lambs to mature slowly and naturally, which takes over a year. At this point they become known as hoggets. You can find out more about the delicious, deep flavours, lean quality and health benefits of hogget meat here...

Ethically packaged

Our meat boxes are made from recycled brown paper, cardboard and raffia, and our insulation is made of 100% natural, sustainably sourced wool. The wool is biodegradable and compostable, but for more ideas on how to reuse your woolly insulation (including lining hanging baskets), take a look at the Woolcool website...

Although we would love to deliver your meat to you plastic free, health and safety dictates that the individual cuts must be packaged in a plastic vacuum pack. Vacuum packing ensures ultimate freshness and the amount of plastic we use is kept to a minimum. 

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Locally Butchered 

Our aim is to never put our Devon cows through a market, but instead minimise stress by delivering them directly to the abattoir on the day they are booked in. As our beef boxes gain in popularity (thanks to you!), we are slowly realising this dream. 

The beef is hung for 21 days to develop the flavour, and then butchered by our local abattoir butchers, Trevarthens. 


The meat is frozen immediately after butchery to ensure complete freshness is maintained.

Delivered to your Doorstep

Getting your hands on a meat box is easy. You have 2 options: 


Personally collect your meatbox from our sister farm, Bruggan (contact us to arrange a pick up time once you have placed your order). 



Local delivery is free. We will also deliver within 15 miles for an ~£5 delivery charge (free for orders over £100)


There are so many amazing beef producers across Britain, many of them providing beef boxes direct from their own farms. We want to support our friends in other parts of the country, and keep food miles down for beef production, so we are unable to ship meat through the post. We hope you will be able to find a great famer near to where you live.