Jilly Greed, an arable and suckler beef producer who farms near Exeter, created Great British Beef Week, and co-founded Ladies in Beef with former NFU President Minette Batters.
Jilly she was thrilled by the support of the British public.
“The message that has really resonated with the public this year is about sustainability and the grass-based story has gone down a storm which is wonderful to see," she added.
Support from the public
“The public have seemed to have really taken to our story of turning grass, which humans cannot eat, into nutrient dense protein with all the minerals and iron and trace elements.
“There has been total support from the public, and what that means for the South West is a real competitive advantage in a global arena, having the ability to grow grass the whole year round with mild climate, and I think that’s really exciting.”
Ladies in Beef launched Great British Beef Week 14 years ago, and the event is supported by the NFU, as well as AHDB, Red Tractor and the RABI.
Maria Warne-Elston is one of the latest farmers to join Ladies in Beef. The Cornish NFU member cares for almost 100 cows on her 320-acre family farm near Bodmin.
Diversity of beef farming
“I really enjoy the diversity of being a beef farmer – you’re not just raising beef cattle, you’re making connections with them and you know all your animals on a personal level," said Maria, who is also a qualified veterinary nurse.
“By buying British beef, your beef is going to be more fresh, it doesn’t have the time between going to the port and going onto a ship, it’s going to be at least a day or two fresher than imported beef. We also know how it has been raised – we have one of the highest welfare standards in the world and we do really care about our animals.
“Buying British beef means we are reducing food miles, and I love that we are helping to feed the nation really high quality meats as well as caring for our environment and being as sustainable as possible.
“It’s not just that our cows are reared on this land, they’re also fed by the land itself, whether that be grass or barley, and I think that’s a really great part of British beef.”