Essex Arable Farm Embraces Grazing Herbal Leys, Improves Soil, and Launches Online Beef Sales
An Essex arable farm has made a remarkable transformation after embracing the concept of grazing herbal leys. Humphrey’s Farm, located near Chelmsford, has shifted away from growing wheat, oilseed rape, and potatoes, and instead, it now focuses on raising suckler cattle. The farm has also started selling beef directly to customers at their farm gate and online.
This change of direction has brought numerous benefits to Humphrey’s Farm, particularly in terms of soil quality. The introduction of herbal leys has led to significant improvements, including a drop in pH levels from alkaline to neutral, an increase in organic matter from 3.5-4% to 6.5-7.5%, and a threefold increase in worm counts to 450 per square meter across the 81-hectare (200-acre) farm.
Sam Squier, a third-generation tenant farmer at Humphrey’s Farm, recently received the Vet Partners’ Sustainable Beef Farmer award for his successful transition. Initially, Sam continued the farm’s arable rotation while also introducing some suckler cows to graze the river meadows during the summer months. However, he stumbled upon a video about grazing livestock on herbal leys, which prompted him to change his approach.
Instead of purchasing intensive grass seed, Sam decided to invest in seed for 20 acres of herbal leys. Eventually, the farm transitioned entirely to herbal leys under a Countryside Stewardship (CS) scheme. With financial incentives and direct payments available, the switch from arable farming to herbal leys proved to be a financially attractive proposition for Humphrey’s Farm.
The adoption of this new system faced initial challenges, including a dry spring in 2019 and a temporary shortage of cattle after some were sold to provide a house deposit. However, a 12-day holistic management training course brought a turning point for Sam. The course, conducted by 3LM of the Savory Network at FarmED in the Cotswolds, provided Sam with a new perspective on land management and gave him the confidence to utilize herbal leys and cattle as tools.
Implementing a rotational grazing system, Sam adjusts the density of mob-grazing according to the growing season and conditions. This approach ensures that the cattle maintain a non-selective eating habit and prevents soil damage. The entire farm is now grazed about four times a year, with the grazing season extended by three weeks in the past three years. Sam aims to further extend the grazing season by another two weeks in the future.
The success of the herbal leys system led to an additional 26 hectares (65 acres) being incorporated into Humphrey’s Farm. This includes 14 hectares (35 acres) of herbal leys on a neighboring farm and 12 hectares (30 acres) of red clover/ryegrass mix on an arable farm. The annual silage cut from these areas provides winter feed for the cattle.
Humphrey’s Farm maintains a mix of 50 Aberdeen Angus and Wagyu breeding females in their suckler herd. Calving occurs in spring and autumn to ensure a consistent supply of beef for direct and online sales. The beef is sold under the Wild and Rooted Farming brand, established by Sam’s wife, Kate.
By crossing pure Angus cows with a Wagyu bull and then breeding the resulting females with a beefy Aberdeen Angus, Sam achieves an average growth rate of 1.7kg/day off herbal leys, resulting in well-marbled meat. The cattle are finished without using any concentrates.
Rearing a finished animal costs approximately £650, but it can generate an average of £4,500 in retail sales when sold directly to customers. When sold through the abattoir, a finished animal can bring in around £1,500. While the farm can rear animals in 18-19 months, they prefer to kill at 29 months for private customers to enhance eating quality and marbling.
Humphrey’s Farm houses its cattle in a modern building during winter, equipped with locking yokes that facilitate artificial insemination and feeding.
The farm also emphasizes animal health and takes regular autumn faecal egg counts to monitor worm burdens. For the past eight years, these counts have shown no eggs, indicating a minimal need for worming. Sam believes that grazing herbal leys and maintaining healthy soils contribute to animals’ overall health.
Sam Squier’s mindset and willingness to embrace new ideas impressed Mia Ellis of Westpoint Farm Vets, Chelmsford, who nominated him for the Sustainable Beef Farmer award. Mia highlighted Sam’s careful breeding decisions, which consider factors like fly resistance to increase longevity and resilience in the herd.
The remarkable transformation of Humphrey’s Farm showcases the potential of herbal leys and holistic land management practices. Sam’s success in implementing this system serves as an inspiration to other farmers looking to adopt more sustainable and regenerative agricultural practices.
