Cattle club formed to save historic Sussex breed from extinction
AN ARISTOCRAT farmer has launched a campaign to save a traditional breed of cattle that has been a staple of the countryside scene since Norman times.
Earl De La Warr is proud of his russet-red Sussex cattle, one of the oldest breeds in the country. Now, he has joined local farmers to start a club to buy and sell the cows to ensure they are not crossed with other breeds.
There are just 160 pure-bred Sussex breeding cattle left, and there are fears that cross-breeding with other types of cattle could cause them to become extinct. There are thousands of crossbred Sussex cattle.
The pure-bred cattle, which are said to “taste how meat used to taste”, have been grazing for centuries at the Buckhurst Estate, Sussex, in the woods that inspired the Hundred-acre-wood in A A Milne’s Winnie the Pooh.
“They are hardy beasts, exceptional at converting grass into meat and, with small feet, are suited to wet ground,” Lord De La Warr said. “I can’t imagine
Buckhurst without these beautiful animals with their distinctive, rich, redbrown coats. We have to guarantee their future.”
Charles How, who farms at Steyning in Sussex, says membership of the club will be particularly helpful when it comes to sourcing bulls.
“It’s important that we build numbers and spread beyond the breed’s current south-east England stronghold. A TB [tuberculosis] outbreak or another disaster like foot-and-mouth could wipe out a big percentage of the pure-bred stock at a stroke. We will be more resilient by having a larger geographical spread,” he said.
Mark Weaver, the land agent for the Buckhurst Estate, said that heritage breeds were becoming more popular because they were better for the environment while people were cutting down on meat, and so spending more on quality cuts. He said: “The report by the Committee on Climate Change on Thursday does call for a reduction in meat-eating, but about two-thirds of British land is only suitable for grazing livestock. Even if some people choose to consume a little less red meat, they’ll want what they do eat to be top quality.
“Consumers will focus more on British-reared meat – particularly from animals raised on low-input, outdoor systems and Sussex cattle thrive in these conditions. They produce sweet, succulent meat which is famous among chefs for its taste, tenderness and marbling. It’s meat how meat used to taste.”
The club, which already has about 10 members, will have regular meetings and plans to launch a website.