What's your beef? Why we all need to support the British beef industry
It's Great British Beef week and there has never been a better time to showcase this delicious meat.
What could be more British than a classic roast beef dinner with all of the trimmings? According to recent reports from the AHDB Beef and Lamb, British beef exports have decreased indicating there is a reduced demand for our meat overseas whilst research from the 2017 Meat Price Index reports that the UK’s cost of beef was found to be 8.7% more expensive compared to the world average. So, what can we do as chefs and consumers to help tackle this - support British beef of course!
Great British Beef Week 2018 and celebrates what is often thought of as a meat that is synonymous with Britain. This annual event (which is in its eighth consecutive year) aims to encourage the British public to get behind Great British Beef and celebrate the quality and versatility of this meat.
Minette Batters, who is president of the National Farmers Union (NFU) is also the co-founder of Ladies in Beef - a group of over 150 female beef farmers.
The groups aim is to showcase the benefits of British beef, highlighting the many ways that this can be used in a dish, how beneficial is it to enjoy as part of a healthy diet as well as highlighting the pivotal role that beef farming has within the British farming industry.
This year’s Great British Beef Week campaign is focusing on the advantages of eating thin cuts of beef. Jilly Greed, who is also a co-founder of Ladies in Beef, says that: "Thin cuts are robust in flavour, lean and are an underrated source of protein and iron, as well as eight essential vitamins and minerals."
She continues: "Just by buying British beef, you’ll be doing your bit for the farming industry. During campaign week, we’d love to see British beef on more menu and special boards and if you can’t dine out, why not put beef on the menu at home? In addition to thin cuts, why not try our speedy curry recipe?"
By encouraging both restaurants and individuals to buy British beef will have a positive impact on British farmers and those that work in British agriculture.
R.A.B.I helps farming people in financial hardship, giving out grants of around £2m per year. Paul Burrows, R.A.B.I CEO, said: "If everyone bought just 10% more British food every week it would greatly transform British agriculture and farmers’ lives." They are hoping that this will encourage consumers to buy British so that British farmers are the number one supplier to restaurants and the general public as well as increasing demand for British beef throughout the world.
For those that are looking for some inspiration, we have rounded up a selection of some of the fantastic beef recipes to celebrate the best of British beef.
Fred Clapperton’s Beef with sweetbread
Sean Kelly’s Highland beef, chicken liver, beets from the garden
Adam Handling’s Beef rump with artichokes
Robin Gill’s Beef tartare, sour onions, nasturtium capers and rock oyster
Mark Jordan’s Jersey beef fillet with St Ouen’s bay lobster ravioli and summer vegetables
Do you have a recipe using British beef that you would like to share? Why not upload it via your members account and we will add our favourites to this article as part of our 'beef round-up'.
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