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St Ives Beef Box Scheme

Russell Osborne set-up St Ives Beef back in 2007 in the hope that diversifying would ensure the family farm at Trevalgan near St Ives could be passed on to his children, potentially the fourth generation of farmers. The farm, right on the coast in West Cornwall has been in Russell's family for more than 60 years and has changed somewhat from it's dairy farming origins when his grandfather Robert was at the helm. Since the 1970's Trevalgan has been a beef farm but with the mounting insecurities in cattle farming Russell knew he needed to diversify beyond the holiday cottages that he managed in conjunction with the farm business.

Both Russell and his wife Mel are passionate about the importance of local, ethically sourced food and this was the very basis on which St Ives Beef was born. The cattle at Trevalgan are free to graze in the fields all year round producing high quality grass fed beef which Russell is now selling online UK wide. He is particularly keen to educate people about the health benefits of grass fed beef over grain fed and regularly attends events to make sure the message is getting out there. The family also welcomes people to come to the farm, take a stroll along the farm trail and ask questions about the beef they produce. It is worth noting that grass fed beef should be cooked at a temperature about 20% lower than grain fed beef due to its leaner less fatty make-up.

Russell very kindly sent me one of his beef boxes to try containing the following:
1 x brisket joint
1 x 500g mince
1 x 500g chuck steak
Pack of sausages
4 x burgers
A typical box would also contain 2 Sirloin Steaks

The beef boxes are priced at £10 per kg, which offers superb value for money for the quality you get.

So what are you going to do with this fab bounty I hear you ask?! Well I'll tell you:
  • The burgers are going to be used in our now famous Saturday night tradition of 'build a burger'. I cook the burgers, provide the burger buns then it is up to the individual what they put in it - my daughter likes cheese, hubby likes two year old can just about manage the burger as it is. Me however - I crumble some Cornish blue cheese on top, grill for a minute to melt then finish with thin slices of red onion.
  • The mince will go into my Cottage Macaroni Pie
  • I'm going to make Sausage and Fennel Ragu to serve over pasta
  • The Brisket will be pot roasted in beer
  • and with the chuck steak.. I did this

By Beth Sachs, 11th November 2011


  • 500g Chuck Steak, cubed
  • 2 Garlic Cloves, crushed
  • 4 Sprigs of Rosemary, leaves only
  • 50ml Olive Oil
  • 250ml Port
  • 1 Onion
  • 2 Carrots, halved and chopped roughly
  • 6 Rashers Smoked Bacon, chopped
  • 1 tbsp Flour
  • 300ml Beef Stock
  • 16 Shallots, peeled
  • 300g Chestnut Mushrooms, halved if large

  • Step 1: Marinade the beef with the garlic, rosemary, oil and 50ml of the port and leave overnight in a sealed bag.
  • Step 2: Brown the beef in batches in a large casserole - set to one side.
  • Step 3: Fry the bacon in the same pan then add the onion and carrots and continue to cook until softened, stir in the flour.
  • Step 4: Return the beef to the pan and pour in the remainder of the port and stock. Bring to the boil, turn down the heat and put a lid on the pan. Cook for an hour.
  • Step 5: Add the shallots and mushrooms, replace the lid and continue to cook for 45 mins to 1 hour.
  • Step 6: Serve with bread (I had some Rosemary and Sea Salt Focaccia)
Thanks to Russell and don't forget to follow him on Twitter @stivesbeef


  1. It always pleases me to read there are people who are passionate about what they are doing and comitted to
    delivering quality food:)So thumbs up for the farmer
    Thanks to him our Beef in port can be so delicious;)

  2. I think I would much rather receive decent meat in the post than buy some hormone-laden supermarket effort, delicious recipes too, love

  3. or you could try another grass fed beef company -


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