The £1.77 Billion Beef Question No One’s Asking

I came across this statement recently:

“The global appetite for beef helped the value of the UK’s red meat exports reach their highest level in history — worth £1.77 billion in 2024. Meanwhile, UK cheese exports hit their highest level since 2020, at £887 million.”

And it got me thinking…

We celebrate export records as if they’re always good news — and for farmers selling abroad, they can be. But what does it mean for the plates here at home? If we’re sending record amounts of our best beef and cheese overseas, are we sure we’re feeding ourselves first?

That question sent me down a rabbit hole of numbers — and what I found paints a very different picture of our food system.

In 2024, the UK produced 937,000 tonnes of beef and veal — the equivalent of about 3.6 million cows.
If we kept it here, every person in Britain would have around 14 kg of beef/veal a year — just under 270 g a week.

1. That’s one decent steak a week, for every single person. And that’s just the beef portion of our diet. Add in lamb, chicken, pork, venison, and game, and we clearly produce enough animal protein to feed ourselves.

So why do we still see headlines about importing more beef than ever? And if supermarket and butcher counters proudly display British Beef, where’s all the imported meat going?

The Export–Import Shuffle

The UK exports 113,000 tonnes of beef,often premium cuts from grass-fed or heritage breeds. Overseas buyers, particularly in the EU, will pay top prices for this meat. It’s a commercial decision — sell abroad where the market is strong.

At the same time, we import 241,000 tonnes, more than double what we export. Most comes from Ireland, but also from South America and beyond. This isn’t because we don’t raise enough beef; it’s because of how the system works.

Why We Export

1. Profit: Selling premium beef abroad can be more lucrative than selling it domestically.
2. Carcass Balance: UK consumers demand certain cuts (steaks, mince) in large quantities. Export markets may value different cuts, making it easier to sell the whole animal.

Why We Import

1. Fill the Gaps: We ship out whole carcasses or less popular cuts, then import what’s needed to meet retail demand for specific products.
2. Cheaper Bulk Meat: Imports, especially frozen or processed, often cost less — useful for manufacturers and catering.
3. Year-Round Supply: Importing helps maintain stock consistency when domestic supplies are seasonal or uneven.

Where Imported Beef Really Goes

If you mostly shop fresh beef from butchers or supermarket counters, you might think imported beef isn’t relevant to you. But much of it hides in plain sight:

• Processed Foods: Burgers, pies, pasties, lasagne, ready meals.
• Food Service: School dinners, hospital meals, restaurant chains, takeaways.
• Value Lines: Some frozen or economy-range meats in supermarkets.
• Trim for Mince: Imported cuts mixed with domestic beef.

These channels often prioritise cost over provenance, and origin labels can be hard to interpret. “Packed in the UK” doesn’t always mean “raised in the UK.”

The Bigger Problem: Waste & Lost Skills

If we ate nose-to-tail — embracing slow-cook joints, offal, marrow bones — we could use the whole animal ourselves. Instead, we favour a handful of cuts, creating an artificial shortage of what we like and a surplus of what we don’t. That surplus gets shipped away, while we bring in more of what we want.

What This Means for Food Freedom

Britain can feed Britain — the numbers prove it. But only if we:

• Prioritise feeding ourselves before exporting.
• Embrace the whole animal, reducing waste.
• Support local farms and butchers directly.

One cow could feed nineteen people for a year. Add in other meats and seasonal eating, and we have more than enough. The question isn’t “Can we?” it’s “Will we choose to?”

Oak & Acre is here to help you reconnect with your food, your farmers, and your freedom.
Because food security doesn’t come from trade deals. It comes from home.