The Treway Beef Carousel

Grass fed beef butcher

After school every Monday afternoon we make our way over to our brilliant butcher’s to collect the week’s meat.

We are super lucky as our butcher hangs our beef for a minimum of 28 days at his premises. Seeing as we always have a minimum of 5 bodies of beef hanging at any one time it takes up rather a lot of space. At the moment we also have x4 hoggetts hanging a week to – we are starting to take over!

Each week’s cutting is different and varies wildly through the year as the seasons change. So before the morning school run I will email Darren and his team across a list of what needs cutting which they will then work through. This is sometimes what we have on order already or what I think will sell well through the week! We will often get special orders from customers who have a particular recipe in mind and require a very specific size and cut for it. For instance this week we are cutting a ‘Tail End Brisket’ for a lovely customer Janet who is going to be trying a salt beef recipe!

By the afternoon it is all beautifully cut, packed and ready for me to collect.

Loading the van is an absolute mission and negates any need for a trip to the gym! My mini farmer’s get stuck in with helping by pushing the meat trolleys around.

We then hot foot it home to the farm where we unload it into the fridge – luckily with Will’s help!

Tuesday’s are our main ‘beefing’ day. This is when each individual item is sorted, weighed and labelled. Plus we make all of our Treway products such as beef bombs, diced beef, meatballs etc… This takes most of the day, then in the afternoon we prepare for nationwide shipping by building boxes and crating the individual orders.

Wednesday is dispatch day. Our nationwide deliveries have really taken off so every week it seems to be a race against time before Simon from FedEx arrives after lunch to load the parcels! When we started our beef enterprise I thought it would be amazing if we could send beef nationwide once a month, little did I realise how it would escalate. To date this year we have sent just over 100 meat boxes to every corner of the UK which is frankly bonkers!

Wednesday afternoon’s we pack our farm collection orders and have a jolly good stock take and website update before the ‘Friday Farm Shop’ and our weekly visit to the ‘Truro Farmer’s Market’ on Saturdays.

Early on Sunday mornings we update the website with the coming week’s meat and the whole carousel starts again!! Then we enjoy some much needed family time.