From Farm to Plate, Part 1: The Cattle

From Farm to Plate, Part 1: The Cattle

Recently, we worked with our fishing boat crews, Farm Shop fishmongers and local chef Michael Caines to create a series of three films, ‘From Boat to Plate’. The films followed the journey our fresh fish takes, from leaving the sea and being prepared and sold by the Greendale fishmongers to being made into a delicious finished dish. Now, we’ve created three new films to tell the story of Greendale beef in exactly the same way. Titled ‘From Farm to Plate’, the series begins with the Greendale beef herd as it grazes above the Jurassic coast, moves on to visit the double award-winning butchers at our Farm Shop, and ends at the Salutation Inn in Topsham, where chef Tom Williams-Hawkes prepares a special beef dish.

These films are part of our campaign to promote the very best of local food and drink; we want our customers to understand the benefits of buying local, particularly traceability, high quality and low food-mileage. The films are intended as a sort of ‘window’ into the Greendale supply chain, showing customers exactly where their fresh fish and meat have come from.

In this first film we catch up with Sam, our Farm Manager, as he checks the Greendale herd. An early riser, Sam is up and about while most of us are still tucked up in bed, and on his way out to the coast above Ladram Bay to check our beef cattle are healthy and happy. Bathed in glorious autumn sunshine, it’s hard not to envy Sam his job just a little - especially with the stunning coastal views he enjoys on a daily basis (he assures us that the view makes up for the less-than-sunny moments!).

A mixture of Aberdeen Angus and Charolais, Greendale’s beef herd is fed a grass-based diet, enjoying the fresh air of our coastal pastureland. Sam has several years’ experience of managing cattle, with a practised eye for any sign of trouble. He’s also serious about animal welfare, and works hard to implement the rigorous guidelines laid out by the Red Tractor Farm Assurance Scheme. When the time comes to select cattle for slaughter, Sam sends them to a local abattoir just eight miles away, helping to keep the animals’ stress levels to a minimum.

Sam knows that when the beef is delivered to Greendale Farm Shop, his careful management is much appreciated – customers love the flavour and quality of Greendale beef, which is the direct result of the animals’ diet and lifestyle, and Sam’s hard work!

Our next film, Part 2, will focus on the butchers at Greendale Farm Shop, and the work they do each day to prepare the beef for our customers.

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