#GreatBritishBeefWeek (Apr 23rd-30th) is a time to celebrate and appreciate a national favourite!
Backbone of Britain: Decade of success for Great British Beef Week
Great British Beef Week is upon us, and here, Jilly Greed, co-founder of Ladies in Beef, talks toEmily Ashworthabout the importance of inspiring the nation.
It is quite the moment for Ladies in Beef, because this year (2022) sees the organisation celebrate 10 years of success.
The group consists of like-minded women who came together back in 2010, all with a shared desire to target consumers with positive messages about beef.
And this week, the Great British Beef Week campaign has been launched once more.
Jilly Greed, a beef and arable farmer from Devon, originally teamed up with Minette Batters, as they were both concerned about the rising negativity the beef industry attracted.
Great British Beef Week: Pasture-fed Sussex cattle delivering on quality
Pasture-fed livestock are promoted as good for the environment, but its the human health gain that is the prime driver for Anna Blumfield who returned to the family farm eight years ago.Jack Watkinsreports.
Despite coming from a family which has farmed in East Anglia area for at least four generations, time spent outside the industry gave Anna Blumfield a clear vision.
She is now passionate about promoting the nutritional benefits of cattle fed on a strictly grain-free diet for their entire lives and has introduced a native suckler herd to Deersbrook Farm, Braintree, Essex.
Anna says: I was five when my dad, Peter Hawes, moved the family here and started building up a commercial beef herd, having previously been farming at Stowmarket, Suffolk.
Farming Matters: Milly Fyfe - 'Celebrate our naturally delicious home-grown beef'
Milly Fyfe is a blogger, podcaster and author of No Fuss Meals for Busy Parents recipe book.
As UK farmers, we produce and supply a world class product when it comes to British Beef.
Sustainable and naturally delicious, our beef cattle are raised in areas where little else would perform so well, converting grass into protein, nutrient dense in zinc, iron, vitamin B12, omega 3 and antioxidants.
We enjoy eating British Beef too. Some of us were probably YFC trained in carcase or stockjudging and can tell a good rump from the brisket.
Many of us probably took part in cookery competition or at least enjoyed eating a roast beef meal at a county or society dinner or two. And you can cause controversy around the table if you ask for your steak well done.
