Supporting our local community through lockdown and beyond
Until further notice, we are offering residents in our local area (St. Keverne, Ruan Minor, Coverack, Mullion, Lizard, Helston, Mawgan and everyone in between) FREE delivery on our meat boxes. We will unfortunately be unable to supply beef further afield for now.
If you would like to make an order, contact us via this website or call Sarah on 07739166414.
With all best wishes for the months ahead,
James, Sarah, Roger and Karen. xx
OUR PRICE LIST
(Updated 2nd July 2020)
Sirloin (~8oz)- £5 SOLD OUT*
Ribeye (~8oz)- £8 SOLD OUT*
Rump (~14oz)- £10
Fillet (~6.5oz)- £10 SOLD OUT*
Topside frying steak (~16oz)- £8 SOLD OUT*
Silverside or Topside: 1kg- £12; 1.5kg- £18, 2kg- £24
Rolled Rib (1.6kg)- £35
Fillet of beef (1kg)- £40
-SLOWER COOKING CUTS-
Stewing meat (shin) (~500g)- £3.50
Brisket (~2kg)- £17
Boxeater (1.8kg)- £15
Beef mince (500g)- £3.50
Oxtail (1.1kg)- £6- SOLD OUT*
Top-rump braising steak (flank) (~17oz)- £6
Skirt (~500g)- £5- SOLD OUT*
Chuck (~500g) - £4
-FOR THE BBQ-
Beef burgers (4 x 1/4lb)- £4.50
*Although we have temporary sold out of some cuts, you are welcome to pre-order them to be delivered on 25th July, when our new stock arrives
Something missing from our list? We are happy to take pre-orders for special cuts from our next batch of beef
We have now sold out of hogget, but we will have more in stock in May 2021!
A guide to our beef cuts
This well known steak is tender and well marbled, with a beefier flavour and meatier texture than ribeyes or fillet.
Tender steaks cut from the fore rib.
Deep flavoured and beautifully marbled, this thick steak is great for a good old fashioned steak and chips
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.
Top-rump braising steak
Also known as thick flank, this is more tender than chuck or shin and is therefore good for pies, quick stews and stir-fries.
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.
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.
Stewing meat (shin)
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.
Well-seasoned and made from our flavoursome mince
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 predominantly 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...
Our meat boxes are made from recycled cardboard and our insulated pouches are made of 100% natural, sustainably sourced wool. The wool is fully 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.
Your meat is prepared by our village butchers, Vincent. or local butchers Trevearthens. Our Ruby Red Devon beef is hung for 21 days to develop the flavour.
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:
1. FREE COLLECTION
Personally collect your meatbox from our sister farm, Bruggan (contact us to arrange a pick up time once you have placed your order).
2. £5 DELIVERY
If you are located within 15 miles of Tregaminion Farm, we are happy to deliver your meat box to your door for a price of £5 per delivery.
Select your option when you check out in our online shop
TOO FAR AWAY?
If you are located further afield, we can send your box via 24 hour courier, though we would ask you to pay the cost of delivery. Sending meat via a courier can be expensive (from £18 for a 2kg meat box), so you may wish to team up with friends and buy in bulk. Contact us direct with your order and we'll do our best to keep delivery costs to a minimum.