The farm of brothers Keith and Trevor Meredith at Corbally, Ballylinan Athy was thronged with interested from beef farmers attending the Beef Demonstration organised by Irish Hereford Prime and the Irish Hereford Society in conjunction with the local Teagasc office and Teagasc farm advisor Paul Gilligan.  Speakers at the event included Justin McCarthy Beef correspondent of the Irish Farmers Journal, IFA vice President Eddie Downey, Dr Michael Diskin of Teagasc, Joe Burke of Bord Bia as well as representatives of AIBP Processors and Pallas Foods distributors of Hereford Prime.

Photo L-R: Eddie Downey – Vice President IFA, Lester Roe – Chairman Irish Hereford Prime, Liam Chadwick – AIBP, Dr Michael Diskin – Teagasc, Joe Burke – Bord Bia.

The occasion was an opportunity for Hereford Prime to celebrate winning its latest award for excellence, that of “Best Steak in the World” in Germany. It also allowed the company to demonstrate how beef producers can achieve higher margins in their beef enterprise through the judicious use of Hereford genetics either through the cowherd or by using a Hereford bull.

Photo L-R: Lester Roe Chariman Hereford Prime, Michael Cleary Procurement Officer Hereford Prime, Justin McCarthy Irish Farmers Journal, Paul Gilligan Teagasc.

The farm has a tight calving pattern with all cows calved by the end of April. This is achieved by letting the Hereford bulls only run with the herd from 1st June to the 31st July cows not in calf are finished off grass in September/October. The cow numbers are maintained by bulling around 15 replacement heifers every year. Keith and Trevor say keeping calving tight is important to keep groups of animals consistent and also to help save on labour at this busy time of the year. Cow numbers have been built up in recent years to 120.

All steers and heifers are finished on farm. Steers are killed at 24 to 27 months, heifers at 20 to 22 months. Typical price currently for a 370kg at grade O and fat score 4H slaughtered outside the Hereford Prime scheme would be €11.39.60 within the scheme €1176.60 plus the quality bonus brings the price to €1198.8. Some surplus stores were sold off early this spring av. live weight 532kgs sale price on average €1.74 per kg or approx. €400 with the kilo.

Photo L-R: Joe Deverell Ballyaville, John Hollaway, Glenn Jacob, Richard Booth

The large crowd in attendance had the opportunity to eat some succulent Hereford Prime fillet and enjoy the juiciness and flavour that only this product can provide. Hereford Prime can be purchased at all Superquinn outlets, through FFD Direct in Tullamore and at many of Irelands top butchers and restaurants.  Much of the product is currently exported to top continental restaurant destinations in France, Germany, Holland, Spain Italy and Portugal.