Devon Ruby steaks from South Yeo Farm West on a plate

Devon Ruby Beef – 100% grass fed

We (and you, we’re delighted to find) were incredibly excited about the addition of Devon Ruby beef to our meat boxes back in 2013, and it’s become increasingly popular, most of it reserved by existing customers before we can offer it for sale.  If you want to go on our meat mailing list or reserve some beef, click on the “reserve now” button below.
Our cattle are entirely grass fed and used for conservation grazing on our diverse pastures, producing the most fabulous marbled beef. One of the reasons we chose to keep this breed was because we had literally never tasted any beef half as good. We have the carcasses hung for a substantial 40+ days to give them the treatment they deserve and provide you with wonderful flavour and tenderness.
Unlike supermarket beef that is reared for 12 – 18 months (and hung for 7-21 days if you’re lucky), our meat cattle are slow grown and reared up to thirty months to allow them to mature and develop their wonderful flavour.  In 2019 we added mature beef to our range of beef boxes and will continue to do so as an occasional treat.  Using older cattle for beef has become of increasing interest in various parts of the world but is still a niche market in the UK. It is hung for a minimum of 42 days, and the joints are best cooked long and slow, but the steaks are tender as always and explode with flavour. If this is of interest let us know.



Devon Ruby beef: £140 bagged collected/£148 boxed collected/£168 delivered

A 10 kilo beef box contains approx: 2-3 joints (from topside, silverside, brisket, rolled rib), sirloin, rump and fillet steak, stewing steak, chuck steak, shin and mince.

Mature Devon Ruby beef: £150 bagged collected/£158 boxed collected/£178 delivered


Devon Ruby beef: £210 bagged collected/£220 boxed collected/£240 delivered

A 15 kilo beef box contains approx: 4 joints (e.g.topside, silverside, brisket, rolled rib), sirloin, rump and fillet steak, stewing steak, chuck steak, skirt, shin and mince.

Mature Devon Ruby beef: £225 bagged collected/£235 boxed collected/£255 delivered


Our meat is couriered fresh direct to your door, or can be collected.  Contact us if you want to be put on our mailing list to be alerted when we have fresh meat available. Please note that there is a £10 surcharge for delivery to the Highlands.

Devon Ruby Beef burger


Contents of a 15 kilo Devon Ruby meat box from South Yeo Farm


South Yeo Farm West Devon Ruby sirloin steak on a plate with chips and trimmings


What You Say

“OMG this beef! We have just had fillet steak for lunch and the flavour is unbelievable. Ruby red by name and by nature. In about 6 months I’ll be ready for another one“.  IH, Bedfordshire
“I would like to say how good your beef is, just the smell of a raw joint sitting on the side coming up to room temperature is something I have never experienced. I made corned beef with one of the brisket joints, a couple of the best ever roasts with the silver and topside, fantastic cottage pie and beef and onion pie with extremely short pastry and some awesome pasties. Your beef is truly the best I have ever tasted.” JA, Kent
“I have to say that your beef is really exceptional. The lamb and hogget are great, but the beef is something special. I made a fairly humble beef and ale stew last night, and after almost three hours of cooking, your beef (stewing steak) still had so much flavour and texture, and wasn’t remotely dry – all that fine marbling from the slow growing of your cattle.” WF, Kent
“I’ve just cooked up the last of the beef – mince in a bolognaise. Every bit of the whole box we had was delicious – especially the topside & steaks….. Put our name on the next list please if you can – the men of the house can’t wait!!” CW, Warwickshire
“I’ve been raving about how you have the best tasting beef ever and once tried you just cannot go back.” MH, Pembrokeshire
“As soon as I opened the box, I knew it was fresh, looks great. Love the little recipe sheet, know I am paying a premium in my local supermarket, but you cannot beat old traditional ways of keeping and rearing livestock. Takes me back to my dad’s very small smallholding: fresh eggs, chicken, pork and veg. Wish I had kept that life up, wish there were more smallholders near me. Looking forward to some beef dishes. Many thanks, from a very satisfied customer.” AJ, Cornwall.
“I have made bolognaise, stew and a lovely steak dinner using the sirloin steak. The meat is truly wonderful, so tender and tasty and I am so glad we ordered some from you. I am really looking forward to using the rest of it and will definitely be a repeat customer. I also love the fact that you put in some recipe ideas, it makes it a very personal service, so thank you”.MW, Stirlingshire
“Hi Debbie. I’ve just had a topside roast for dinner. It was the most amazing roast beef that I’ve ever tasted. It was tender, beautifully flavoured and it cooked to perfection. I’ve found sometimes it can be a bit hit or miss to get roast beef exactly how I like it with supermarket beef as we enjoy it rare. This cooked so beautiful and succulent. When I took it out of the packing it had that gorgeous beef smell that’s sometimes lacking nowadays . I’m sure you know what I mean with the lovely smell. I could have started to eat lumps of it there and then. I’m sitting like the cat that’s licked the cream after the most satisfying dinner. Even the gravy was amazing from the pan juices.” BH, Glasgow.

Mature beef:
“Oh my! We’ve just finished eating the sirloin steaks we had delivered today – what a treat!  Absolutely devine, cooked beautifully, wonderful texture and depth of flavour- tasted sublime- quite the best steak we have ever eaten. You’ve really hit the sweet spot this time!  Brilliant!  JR, Hampshire
“You can certainly tell the age, both by the thick/firm fat layers plus the marbling. I cooked the sirloin and fillet on a ribbed griddle, turning just once. The fillet – a bit of extra sinew but lovely. Not a lot different to normal ruby beef. Soft and melt in the mouth, high quality, but I don’t think the ageing elevated this cut so much. Sirloin – delicious. Yes a big seam of fat, but the marbling added loads of flavour, it was soft, melt in the mouth. I’m not a real fan of sirloin but I would put this in my top 2 eaten ever. Top quality. The ageing really made a difference”. AG, Newport
“I have slow cooked some mature silverside overnight at 80degrees with onion celery and carrot for today’s lunch, carved it up and put it back in the thickened gravy and it’s absolutely awesome!!!!” MB, Warwickshire
“The mature beef is amazing, so much flavour…it’s totally worth the wait” LM, Suffolk
I just wanted to drop you both a note to tell you how utterly sensational your extra mature Ruby Beef has been. So far we’ve had Boeuf Bourguignon, cottage pie and tonight – the best yet – the silverside. Put in the aga for four hours or so.  Amazing. Please keep producing this. I’ll buy another freezer if I have to!  We enjoyed it so much. The fat was just incredible and the meat was tender and so full of flavour.  Please do let me know if you’re going to do this again and we’ll be in touch with more orders soon”. TH, Devon
“Just eaten one of the best steaks we have ever had: 100 month old, hung for over 40 days (it was 49). The most beefy tasting sirloin we have ever eaten! Thank you to @SouthYeoFarm. Served with roasted potatoes and kale, with peppercorn sauce! OH has already requested we get more next year.  He said the normal beef was amazing, and this was out of this world! So frustrating that we don’t routinely utilise this amazing mature beef.” KE, Exeter

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