Beef – it’s a grass roots thing with the people and farmers in Ireland. There’s a long-standing heritage in beef farming here. Farms are traditional and family-owned, and the farmers believe food is best when it’s simple and natural.
To read more about the work our farmers are doing, just click on the articles below.
Like the harbour it borders in Crosshaven, Cork, Billy Nicholson’s 450-acre farm manages to seamlessly combine the picturesque with the practical. One of the original members of the West Cork Beef Producer Group, his farm is a diverse one: 230 acres under grass, 120 acres of woodland and 100 acres of tillage and fodder beet.
Billy operates an integrated suckler-to-beef farming system as it eliminates the difficulty of locating quality weanlings. By breeding his own calves, he can guarantee the supply of the kind of cattle that will produce the finest quality beef. He has 100 suckler cows, all Simmental and Charolais crosses, in total and all calving takes place in the spring. The males are finished either as young bulls or steers, while heifer calves not kept as replacements, are also kept through to beef.
Resident nutritionist Julie Dowsett shares her musings on staying healthy with beef.
