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.
Just outside the small village of Stoneyford, in Co. Kilkenny, a fertile, limestone-rich, midland county, Richard Hogg’s 160-acre farm is split in two sections. 40 acres are adjacent to the family home while the other 120 acres, once part of the famous Floodhall Estate, are approximately one mile away.
Richard recently took over the management of the farm from his father. With 300 ewes, sheep predominate but beef is also important and Richard has a herd of 30 suckler cows and one Angus bull. The cows are mainly Simmental crosses and all are autumn calving. With its well drained, limestone bed, the land here confers two benefits to farmers: very little concentrate is needed to supplement the cattle’s grass-based diet and the animals need only be housed for a few months during winter.
Resident nutritionist Julie Dowsett shares her musings on staying healthy with beef.
