The event champions the role of beef within a healthy and balanced diet.

As a cattle farmer, I fervently believe that events like this are integral to helping support the farming industry and to communicate the quality and versatility of British beef.

• Beef is a source of protein and contains eight essential vitamins and minerals (Niacin, vitamins B6 and B12, riboflavin, plus iron, zinc, potassium and phosphorus)
• Beef is a source of iron which helps to reduce tiredness and fatigue
• Beef is a source of iron which helps the immune system to work
• Eating just 70g of lean beef steak provides the same amount of iron as 1,700g of spinach
• Beef helps the body to get more iron from other foods when eaten together
• Beef is a source of protein and phosphorous which are both needed for the normal growth and development of children’s bones

Here on the farm we pride ourselves on having happy cows. They are grass-fed on pasture in the summer and in the winter they are fed on home-grown hay.

We keep cows to continue the tradition of the farm, but more than anything else it is because we eat meat and want to know the provenance of the meat we eat. We want to breed grass-fed cattle that has a stress-free, content life and is well cared for.

For us, it is important that we know this about all of the meat we eat. I’ve always been a meat eater and come from a line of farmers, humans have always been omnivores and meat helps to supply us with a rounded diet.

Although we have a constant supply of beef at hand we eat it as part of a varied diet together with other meats, vegetables, dairy and fish.

To mark Great British Beef Week, I will be cooking a different dish each day with our own beef. I’ll be blogging about it and sharing recipes as well as beef facts, information on beef cuts and a Q&A about life with cattle.

I aim to use a range of different cuts and produce both tried & tested dishes alongside new ones.

As it’s Monday I’ve chosen mince (#mincemonday). I think mince is an underrated ingredient, it’s versatile and great for staples such as spaghetti bolognaise, chilli con carne and lasagne, but it can offer so much more.

It can also be used for homemade burgers, meatballs, tacos, cottage pie and bobotie.

Bobotie is South Africa’s national dish and is pretty similar to moussaka. It’s a mixture of curried meat and fruit with a creamy golden topping – it’s delicious!

Today I’ve gone down a traditional route and made a chilli con carne. I love the spiciness of the dish and use plenty of onion, garlic, peppers, home-grown chillies and beans together with the mince. I always make a large batch and freeze servings of it so on the evenings when we’ve had a long day on the farm I can defrost it quickly for a tasty, fulfilling, nutritious and spicy supper.