KITLIVING
Without a doubt, as
a nation Britain
continues to
diversify its diet,
discovering fresh
world flavours and opting for more meatfree
meals throughout the week. Having
said that, the popularity of the Sunday
roast has not been dented. More people
are aware of modern ideas of eating just a
little less meat as well as caring about the
quality of farm environments for animals
like the lambs, cows and pigs that end up
as the crowning glory of one of the nation's
most well-known dishes. At Piper's Farm
in Devon concentrates on grass-fed beef
produced in harmony with nature.
Pipers Farm is encouraging
consumers to stop fuelling the growth
of this 'Victorian workhouse style of
beef farming' by reducing their meat
consumption and opting for beef that is
reared in harmony with nature. Troubled by
the continued global rise of Concentrated
Animal Feeding Operations (CAFOs),
a system designed to fatten up cattle
more quickly for the mass production
of affordable meat, Pipers Farm wants
to help consumers to better understand
their role in improving the environment
and the nation's health, so they can better
reassess their options when it comes to
buying beef.
Turning their backs on industrialised
farming methods nearly three decades
ago, Peter and Henri Greig, who founded
Pipers Farm in 1989, work with other
family-run farms to slowly rear their native
Red Ruby cattle. This traditional method
of farming has minimal impact on the
environment and the cattle's natural
lifestyle results in award-winning and
nutritious beef.
Peter Greig, founder of Pipers Farm,
explains: "Our global meat consumption
is on a seriously unhealthy trajectory, and
so it's little wonder that intensive farming
is growing in the cattle industry. These
unnatural and unhealthy food production
systems see cattle, which are ruminant
animals, kept inside small pens and
pumped full of antibiotics. They're then
fattened up on cereal and grains, which
their digestive system can't take, resulting
in diabetic-like symptoms. This is all
carried out in the name of producing a
juicy steak at the right price, but at a huge
cost to our health, the environment and
local farming communities. We are proud
to wave the flag for family farms who
are working in harmony with nature and
are calling for more consumers to resist
the rise of industrial farming methods
by feeding their families nutritious food
grown as nature intended."
"This is all carried out in
the name of producing
a juicy steak at the right
price, but at a huge
cost to our health, the
environment and local
farming communities.
- Peter Grieg, founder
Pipers Farm,(above)
Seeing red
Founded in 1989 by Peter and Henri
Greig, Pipers Farm now works with 25
other small family-run farms across Devon
and Somerset, helping to preserve their
passion, knowledge and skills, while
feeding families, sustaining communities
and innovating for the future.
Spending their entire lives outside, the
native Red Ruby Cattle are perfectly suited
to the Devon landscape and its natural
resources. The calves build up their
continued over