Celebrating St George’s Day with the very best of British beef

St George’s Day, 23rd April, is the perfect time to celebrate all things proudly English. What better way to honour the day than by showcasing one of the nation’s finest culinary treasures: English beef. Known for its rich flavour, exceptional quality, and deep agricultural heritage, English beef - especially pasture-fed - deserves a place at the heart of every St George’s Day feast. 

The pasture-fed difference 

At the core of traditional English farming is a commitment to raising cattle the natural way - on lush, green pastures. Pasture-fed beef isn’t just better for the environment; it also offers superior taste and nutritional value. Cattle that graze freely on diverse grasses produce meat that is leaner, with higher levels of omega-3 fatty acids and vitamins such as A and E. The flavour is richer, deeper, and more complex - a true expression of the English countryside. 

Pasture-fed systems also contribute to sustainable farming. Grazing helps maintain healthy soil, support biodiversity, and reduce carbon footprints. It's a win-win for both food lovers and the planet. 

Proud English breeds 

England is home to some of the most iconic and beloved beef breeds in the world. Below are just a selection, each with their own unique characteristics and flavour profiles. 

• Hereford: perhaps the most recognised English breed, Hereford cattle are hardy and known for their tender, flavoursome meat. With a fine grain and generous marbling, Hereford beef is a favourite for roasting joints and classic steak cuts. 

• British White: originating from Lancashire in the 17th century, the polled British White is a medium sized white coloured cow. They are known for their gentle temperament, easy calving, efficient rearing and high quality beef production. 

• Red Devon (also known as the Devon Ruby): this heritage breed from the South West produces succulent, marbled beef with a buttery texture. It's a true celebration of traditional English farming. 

• English Longhorn: a historic English cattle breed known for long curved horns, calm temperament, and high-quality beef. It's also used in conservation grazing today. 

• Old Gloucester: a rare British cattle breed from Gloucestershire, known for its mahogany coat, white markings, and calm nature. Traditionally used for beef, its milk is also used to produce Double Gloucester cheese. 

The best cuts to celebrate with 

Whether you’re firing up the grill, slow-roasting a joint, or preparing a hearty stew, English beef offers a cut for every occasion. 

• Rib of Beef: the king of roasting joints. With its marbling and natural fat cap, it delivers unbeatable flavour and a showstopping centrepiece. 

• Sirloin or Rump steak: perfect for a celebratory meal. Cooked medium-rare with a dash of sea salt and cracked black pepper, it’s English simplicity at its finest. 

• Brisket: ideal for slow cooking. Let it gently simmer with local ale, root vegetables, and herbs for a truly comforting St George’s Day supper. 

• Oxtail and Shin: these traditional cuts make the most incredible stews and braises, bringing out the deep, slow-cooked essence of pasture-fed beef. 

Raise a glass to English beef 

So this St George’s Day, celebrate England’s rural heritage with a plate of the finest pasture-fed beef. Whether you’re sharing a roast with family or tucking into a beautifully seared steak, you’re not just enjoying a meal — you’re tasting the best of England.