“This is more than just a job,” he says. “For me there’s nothing more rewarding than to take a calf through from birth, see it thrive over the next year and be sure it will produce the quality of beef for which we’ve become known.”
During the summer, the herds share the grazing with the farm’s sheep, the Blonde d’Aquitaines heading up to the higher hills around 1000 feet where the grazing is richer.
“This is the traditional method of grazing,” he explains. “It not only ensures we use the land as productively as possible but sharing the grazing like this has a direct impact on the health of the animals through the reduction of parasites. The different grazing behaviour of sheep and cattle also leads to variation in the structure of grassland leading to greater biodiversity.”
In the winter, the herds are brought indoors and fed on the farm’s own home-grown silage and cereals. This allows the Thomas’ complete control over the wellbeing of their herd – and so the final quality of the beef they produce. Calving continues year round.
“This not only means there’s a continuing flow of animals to ABP (Prime Meats’ partnership supplier in Shrewsbury) – a lorry load of probably 14 a week – but spreads the workload for the bulls,” he points out.
Each calf is tagged at birth – a small plastic label with a unique number is placed through its ear where it remains throughout its life. The calf is also provided with its own passport which will follow wherever it is moved.
The passport notes each animal’s date of birth, breed and sex plus its own tag number and the tag number of its mother.
“The idea is that the passport identifies each animal’s herd of origin and so ensures the integrity of British beef,” says John. “When it goes to slaughter, its tag number is recorded as is the buyer of the beef, so every cut of British beef sold can be traced back to the farm where it was raised.”
John’s herds are particularly noted for their ribeye cuts and last year his steers won the coveted First Prize at the Royal Welsh Agricultural Society’s Winter Fair. So perhaps it’s no great surprise to find that ribeye is John’s own favourite steak – and he likes his rare.
John is a member and great supporter of the Red Tractor scheme that encompasses animal welfare, the environment, food safety and traceability. “The mark means consumers know the animals have been well-cared for and that the farmers breeding them have a serious commitment to the environment,” he says. It ensures that basic welfare needs of cattle are not compromised at any stage and that farmers must ensure that their farming practices do not damage the environment.
“Farming is an industry where we have to take a long-term view, so it’s essential we have schemes and organisations that result in benefits for both farmers and consumers.”
