THE FARMER
I
30
n general, ask farmers in the UK about
sustainable farming and you might be met
with something approaching a bovine
snort. Collapsing dairy prices and rapacious
supermarket pricing have made this the
toughest era for farming since the 1930s.
But there are some positive signs of
recovery, and in Dorset that takes the form
of small, free-range herds sold locally. And
everyone wins. Sustainable farming creates
more jobs locally, as it is more labour
intensive, and tends to be market supported
rather than subsidised.
Look for beef labelled ‘grass fed’ or
‘free-range’, meaning it’s raised on pasture,
rather than on grains indoors, and usually
without antibiotics, fertilizers or pesticides.
Typically, this will yield beef that contains
less fat but more omega-3 fatty acids. Only
those certified by the Soil Association can
carry the ‘Organic’ label.
www.menu-dorset.co.uk