This year I'm giving some 'house' room to my neighbour's dairy herd. Lovely Friesians - a gentle and very curious bunch. Took this snap on my phone and one of them wanted to get a much closer look!

Normally I would keep Ruby Reds, but I need to drain some of the fields this year and want to be flexible with the stock I am keeping. I've also been tempted by the gorgeous Hampshire Down Sheep - the photo shows one in tip-top condition. For the second year running The Black Farmer is sponsoring the first ever dedicated class of Hampshire Downs at the Woolsery Show in North Devon. More evidence of a traditional breed gaining popularity. Delicious meat too.

My real love is the indigenous Devon breeds of cattle – in particular the Ruby Reds or North Devons, which as their name suggests are red in colour, varying in shade from a rich deep red to a light red or chestnut colour.

Their coats are quite thick and often long and curly during the winter, although short and sleek in the summer.

Since I started with Ruby Reds I’ve noticed that each year they are getting harder to buy and very, very expensive.

Specialist breeds are now in so much demand.

The North Devon is one of the oldest beef breeds in existence today.

In fact some authorities consider their origin to be prehistoric!

I don’t know if that’s the case, I just love the fact that this is their original home and they produce fantastic meat, which I sell to my local master butcher, Philip Warren.