RBST's Manifesto for Native Livestock 1. Recognise native livestock and equines as a key part of biodiversity and national heritage. Native livestock and equines are a part of our native biodiversity, in just the same way as wild animals. That is why the UN Biodiversity Convention and the Sustainable Development Goals require our UK governments, in common with all governments around the world, to take steps to conserve them. The breeds were bred to provide particular benefits in particular locations, as a result they are the ultimate ecosystem service providers. Governments must meet their international obligation for livestock biodiversity and should do this in a manner that promotes and invests in the public benefits provided by our native livestock and equines. 2. Encourage the creation of a comprehensive network of local abattoirs. The lack of a comprehensive local abattoir network is both a strategic threat to food security and animal welfare, and also one of the biggest challenges faced by native breed farmers across the UK. But, secondly, even if there is an abattoir, it needs to be able to cater for the diversity of native livestock. It needs to be able to take and process small numbers of diverse animals, which is what many native breeds are. Governments must ensure appropriate regulation and its delivery for smaller abattoirs, and work with the industry to invest in, and support a comprehensive network of small local abattoirs. 3. Revise Carcass Grading. The EU carcass grading system categorises cattle carcasses according to their shape and fat cover, with categorisation based on a visual inspection in the abattoir. The aim is to provide a standard approach to beef throughout the supply chain, with the classification being part of the purchaser’s specification and the price being linked to it. However, being based purely on amount of meat on a carcass, other important factors are ignored, most importantly taste. This discriminates against our native breeds, and the huge variety of tastes found in their meat. A secondary concern is the subjectivity of the system, depending as it does on simply a visual inspection. It does not need to be this way. Under the Australian system for example, each beef carcass is graded by an accredited grader with an eating quality grade assigned for each individual cut and with more extensive data capture, measurement and evaluation of the carcass. Governments must alter the current legalisation so carcass grading systems reflects the diversity of the UK production system and allow consumer choice.