Beef

The Amsden family who farm near Hawes have looked to the British Limousin breed to help improve the quality and profitability of their hill farming enterprise

Matt Slack, Master Butcher at E.V.Slack and Sons, showcases the best cuts of beef to offer your family a healthy, tasty meal without breaking the bank

Optimal establishment of clover swards is key for farmers to experience the benefits of nitrogen fixation and improved productivity

Amy works on her family’s tenanted farm at Halsall, Lancashire. Working mainly with her dad, Amy farms 285 hectares (704 acres) of arable crops and 550 beef cross cattle which are all reared through to finishing. You can follow her on Instagram @amygingewilkinson

Chair of the Ruminant Health and Welfare, Gwyn Jones, talks to Katie Fallon about the future of the livestock industry and the organisations ongoing priorities.

Craig Bentley and Rachel Mudd from North Yorkshire are looking ahead to this month's National Beef Association's (NBA) Beef Expo event with a new show team

Dan and Catherine Mercer, who run a suckler herd on the Salisbury Plains, have had great success with implementing an adaptive multi-paddock grazing system

Good quality maize silage is key to the beef finishing business ran by Edward Liversidge

Dan Jones farms 650 ewes at the National Trust-owned Parc Farm, which sits on the Great Orme, a limestone headland which rises up 208 metres (682 feet) on the North Wales coast near Llandudno. His Farm Business Tenancy covers the 58 hectares (143 acres) at Parc Farm, plus 364ha (900 acres) of grazing rights on the hill

That was the message from new livestock board chair and Gloucestershire beef suckler farmer David Barton, who added the ‘unpredictability' of this strain of bluetongue was worrying