Buying British beef: good for the planet, our farmers, and your taste buds Why is eating produce from our own country so darn good? Since our founder, Peter Heanen, started HG Walter 50 years ago, he has been on a mission to ensure his customers have access to the finest meat. And 90% of the time, that just so happens to be British. First off, let’s talk about the grass: lush, green, well-watered (thanks to the long-bemoaned British weather), and fast-growing. Our grass is second to none. When native breed cattle graze on these pastures, that goodness translates into the yellow fat covering and intricate marbling we pride ourselves on at HG Walter. Then there’s the good that local buying does for our farmers. Supporting small farmers and local businesses in the UK has a hugely positive effect on our economy. After the turbulence of recent years – with Covid and Brexit shaking the foundations – it seems nonsensical to look elsewhere for our meat. Add to that the fact that the UK has some of the highest standards for animal welfare in the world, and buying British becomes a marriage of economic support and ethical responsibility. We must also consider the environmental impact. Supporting local farmers who are farming the right way allows us to shorten supply chains and significantly reduce food miles. The distance from farm to abattoir, from farmer to farm, and from abattoir to HG Walter all play crucial roles in reducing our carbon footprint. Our suppliers have been innovating in this area, with many turning to locally milled grains like oats and barley to supplement cattle feed during the winter months. Some farms even partner with local distilleries to utilise their by-products, further embracing sustainability. To gain a better insight into what buying, cooking, and eating British beef really means, we spoke to a few legendary chefs of the British culinary scene – and some leading the next generation. Here’s what they had to say: Oli Williamson, Ex-head chef at the Fat Duck and winner of The Roux Scholarship 2021 Why British? "Well, the beef we’ve had from you and the Irish beef in particular, is the best I’ve ever tasted, but it’s also about reducing food miles. If we can do that AND get a great product, we’re ticking all the boxes really. It’s also been amazing, talking with the guys at HG Walter recently and learning about how farmers are actually putting carbon back into the soil". Favourite cut of meat, to cook at a restaurant and to cook at home? "It has to be ribeye. That outer fat and marbling through the eye makes it just so good. We buy the whole rib at the Fat Duck and utilise the fat, bones, trim and intercostals, really celebrating the whole cut and using up the parts. At home, I’m afraid it’s got to be a ribeye on the bone, reverse seared on the BBQ and served with Bearnaise – you can’t beat it. Bavette and chips is also a close contender". Neill Borthwick, Chef/proprietor at the French House, Soho Why British Beef? "It’s got to be British beef – 100%. Watching documentaries and reading books that show the horrors of farming done the wrong way, Neil has realised the importance of buying locally, grass-fed beef that isn’t reliant on imported grains. ‘Working with HG Walter, you can see the quality of the products and how the butchers know exactly what they are doing… it makes my life so much easier – the quality is second to none". Favourite cut of meat, to cook at a restaurant and to cook at home? "It’s a tough one but I have to say ox cheek. They are absolutely delicious when braised in red wine, where they become sticky and gelatinous… I also always try to have a steak tartare on the menu – when it’s done well, it’s a great dish". Jeremy Lee, Chef/proprietor of Quo Vadis Why British Beef? "Gosh, more like why not!? Beef has always been one of the prides of the great British larder. We should be so proud of the extraordinary wealth of breeds that thrive in our great British Isles. Our amazing pastures give such a great quality that should be celebrated. It’s a wonder!" Favourite cut of meat, to cook at a restaurant and to cook at home? "Lordy, so many! I tend to prefer the so-called lesser cuts, so ox cheek, oxtail, calves’ liver, and then onglet, rump and shoulder cuts. And then if I’m having a roast… a rolled sirloin – good god. Cold roast beef in the summer, beautiful beef and kidney pies in the winter…" Hearing it straight from the chefs, it’s clear that British beef is a source of national pride, and for good reason. From the lush pastures that nourish the cattle to the skill of our farmers and butchers, British beef truly reigns supreme. Long may it continue.