@BadgerTrust Farmers don’t want to kill badgers, what they definitely do want is an effective test that isn’t from the 19th century and doesn’t leave 30% of infected cattle in a herd! Focus your efforts of pushing forward the development of the alternatives!
@SteveBarclay Just fervently wish that we didn’t still have to rely on a 19th century testing method that misses 30% of infected animals! Would be good to have an update on the various trials running currently on the DIVA test.
We really hope that the new NFU President, Tom Bradshaw @ProagriLtd will take an interest in The Good Beef Index and the future of British suckler beef. We are one of those farmers who have tried to ‘step up’ and we want the support of the @NFUtweets & @DefraGovUK
‘Telling the story…demonstrate our sustainability’ the words of Tom Bradshaw @ProagriLtd from latest Farmer & Grower magazine. This is exactly what we do, we need people like Tom Bradshaw & @SteveBarclay to know that a group of Westcountry farmers are trying to make a difference
We are all going to need to be able to identify beef with the lowest environmental impact, that’s why we use the @GoodbeefI ndex to grade our animals. #foodstrategy#goodbeefisgoodforyou and the planet!
A study in the @TheLancetPlanet ary Health, reports that meat consumption in the UK fell by 17% in the past 10 years, it warns that it needs to fall to 30% by 2030!
The Good Beef Index will be an important tool to help the public identify beef that has a low environmental impact
Yet another news report labelling all red meat as ‘bad’, please media, please can you just once discuss the merits of suckler, grass-fed beef? It’s worlds apart in its environmental impact from intensively farmed beef! #goodbeefisgoodforyou#redmeat
@HenryDimbleby Did you look into the nutritional and environmental benefits of 100% grass-fed beef? At one point you mention grain fed cattle having carbon benefits due to their fast growth, but we and other suckler beef herds have seen amazing growth rates from well managed grazing systems.
I’m used to being described in fairly colourful language - hyperbolic is new one! Along with Lawson, Hannan and Colville this is painful reading, out of touch with the modern world and still banging on about cheap. High time we started to talking about the true value of our food.