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Tough Young Farmer fronts Great British Beef Week

Insights

Great British Beef Week is back in just under two weeks to raise awareness of the meat, its quality and versatility as a food. Danusia Osiowy takes a look at the initiative. 

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Beef in the UK

  • There are around 10 million cattle in the UK, with about equal numbers farmed for meat and dairy products.
  • British people spend £2.2bn on beefs cuts alone.
  • Limousin is the most prevalent breed in the UK.

International tug of war competitor Georgina Davie is leading the charge to support Great British Beef Week (GBBW) this year.

 

Organised by Ladies in Beef, the group includes more than 150 female beef producers and butchers who come together every year to champion Red Tractor assured British beef, its nutritional benefits and versatility.

 

Now in its seventh year, the week will run from Sunday, April 23, until Monday, May 1, and will involve organised lunches and dinners, taste testers and shared recipes and photography across all digital mediums.

 

Georgina Davie, 27, who is chair of Newton St Cyres Young Farmers Club, also acts as an international travel chairman for the Devon Federation of Young Farmers.

 

A keen user of social media, Georgina has created a strong voice on increasing the number of younger people eating beef and looks after the Ladies in Beef Facebook and Instagram page.

 

Here we catch up with her ahead of the event.

Why are you passionate about Great British Beef Week?

It’s so important for consumers to know where their food comes from and GBBW is a brilliant way for British farmers to showcase their produce.

 

Being surrounded by passionate young farmers who produce food for our table, it’s important people back our farmers and help encourage more people to buy great quality British beef.

 

As part of GBBW, we also help raise money for the Royal Agricultural Benevolent Institution (RABI), a worthwhile cause for people in rural areas.

 

Why should farmers support the event?

GBBW champions Red Tractor assured suppliers so consumers can rely on quality and easily trace where their food from farm to fork.

 

It is a great opportunity for farmers to promote and raise awareness of the quality and versatility of great British beef.

Why are you passionate about British beef and farming?

Being a farmer’s daughter, I have grown up in a farming family in mid-Devon.

 

The family partnership has a herd of Red Ruby Devon cattle, plus organic Lleyn sheep and a commercial flock of Lleyns and North Country Mules. I’m also surrounded by enthusiastic and passionate young farmers who have beef farms too, so I have first-hand experience of the great work our British farmers do to produce quality food, all year round.

 

I also support my younger brother Robert with his new business, LocaLamBox, by promoting the sustainable and affordable product.

Why do you like to cook beef and what’s your favourite recipe?

I am not the best cook, but I enjoy eating steak and cooking homemade lasagne. Another favourite is eating Mum’s roast beef on a Sunday with the whole family.

Why did you choose to join Young Farmers and how did you get into tug of war?

I have been a member of Newton St Cyres Young Farmers Club for 13 years. I joined for a variety of reasons, including sports and speaking competitions, travel opportunities, social events and the skills for life programme.

 

I got involved with the Haldon Ladies Tug of War team a few years ago to compete in the Young Farmers’ competitions. The team increased their training regime and fitness improved, which led us to entering the English National leagues and competing further afield. The Haldon team includes ladies aged 18-28 and predominantly members of the Devon Federation of Young Farmers.

 

As part of the tug of war team, what kind of training do you do and how do you keep yourself fit and healthy?

We train two or three times a week in Kingsteignton, South Devon, and the training programme includes a three-mile run, core workout and rope training. I try to run in my spare time too and I enjoy completing local half marathons and 10 kilometre runs when I can.

 

Is beef a regular part of your healthy diet?

I try to eat a balanced, nutritious and varied diet, so I will try to eat a beef dish twice a week. As an athlete relying on physical strength and fitness, it is a really important part of my training diet.

 

What is it like for a young woman in the world of tug of war?

It is a male dominated sport but the female competition is growing, with a number of ladies teams in the county. We compete in a Friday night league in Devon, which can see up to eight ladies teams compete an evening.

 

It would be great to see more female tug of war teams in the Young Farmers Federation and the England Tug of War Association.

To find out more about Ladies in Beef and Great British Beef Week, visit www.LadiesinBeef.org.uk or follow @LadiesinBeef1 on Twitter, or LadiesinBeef on Facebook.

AHDB pushing beef

Research carried out by AHDB shows beef accounts for 41 per cent of all meat on popular UK menus, appearing on 100 per cent of menus from the top 80 food-service brands.

 

The levy board is challenging chefs and food-service operators to explore the use of mini joints, which weigh about 300g-500g and are trimmed to be leaner and take about 20-40 minutes to cook.

Topside mini roast with horseradish

Topside mini roast with horseradish

Serves: two; Time to prepare: 10 minutes
Cooking time: 50 minutes

 

Ingredients:
1 x 400-450g beef mini roast (beef topside is pictured)
10ml/2tsp runny honey
10ml/2tsp prepared horseradish sauce
Zest of one lemon
5ml/1tsp oil
Salt and freshly milled black pepper

 

Method:
1. Preheat the oven to Gas Mark 5, 190degC
2. In a small bowl mix together the honey, horseradish sauce, lemon zest and oil
3. Place the joint on a chopping board, make several slashes over the surface, season and spread with the honey and lemon mixture. Transfer to a medium non-stick roasting tin and roast for 40-50 minutes (for medium). Cover with foil if browning too quickly.
4. Remove the joint from the oven, cover and leave to rest for five to 10 minutes
5. Serve with crushed new potatoes and sprouting broccoli

 

Facts

  • 98 tonnes of beefburgers are bought each day in supermarkets
  • In 2015, there were 2.6 million servings of beefburgers sold each day in food-service outlets
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