Hereford Prime

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Irish Hereford Prime Beef

Welcome to the Irish Hereford Prime Beef Website.

Special Feature in Farmer's Journal

 

Contact Details:

Chairman

Joe Maher,
Ballydowel,
Rathmoyle,
Co. Kilkenny
056 - 7767844
Procurement Officer Michael Cleary,
Coldblow,
Shinrone,
Co. Offaly.
087 - 6888713
Treasurer Mark Williams,
Tullow Lodge,
Dungarvan,
Gowran,
Co. Kilkenny.
087 - 2955276
  Nigel Heatrick,
Annareagh,
Glaslough,
Co. Monaghan
047 - 88119
  Conor Meade,
Gurteen,
Castleinay,
Templemore,
Co. Tipperary.
0504 - 31317
  Martin Murphy,
Toureenbrien,
Lackamore,
Newport,
Co. Tipperary.
061 - 378445
  Michael Molloy,
The Glebe,
Belmont,
Co. Offaly
0906 - 454640
086 - 8168924
  Niall O'Mahony,
Crookstown House,
Crookstown,
Co. Cork
021 - 7336027
Company Secretary Willie Branagan,
Clonleam,
Delvin,
Co. Westmeath.
044-64147
Registered Office Harbour Street,
Mullingar,
Co. Westmeath. 		 

 

Tradition
In Herefordshire in the 1700's the Herefordshire breed was the first accepted as a distinct breed of cattle. The Hereford breed developed on the rich pastures of Herefordshire and is bred to produce the highest quality red marbled beef from grass alone. Since the 1700's, Herefords have been bred in Ireland and we have kept the tradition of grass-based beef production at which our breed excels.

Hereford Prime
Irish Hereford Prime is a breeders group established by the Irish Hereford Society to market Hereford prime beef. Irish Hereford Prime Beef is recognised as a craft product. Hereford prime beef has awarded the medal of excellence by the French Acaademy of Meat in march 2000 presented for its outstanding flavour and also for the craftsmanship shown in its production, processing with beef aged for maximum tenderness and presentation.

Taste and Goodness
"Unreservedly YES! GRASS-FED BEEF IS GOOD FOR YOU, it is full of Omega-3 essential fatty acids." Dr. Michael Crawford - Director, Institute of Brain Chemistry and Human Nutrition, University of North London. Head of the Mother and Child scheme UK, he discovered the role of Folic acid in the diet.

  • Grass is the primary source of Omega-3 essential fatty acid
  • Omega-3 protects and maintains healthy heart and brain function
  • Omega-3 is an antitoxident and helps reduce harmful fats in the body

Grass-fed beef is "NUTRITIONALLY ENHANCED BEEF" A. Moloney, Teagasc research) and as part of a healthy diet is a powerful source of iron, zinc, B vitamins and essential fatty acids. A ³naturally good forager,² the HEREFORD is renowned for its ability to fatten on grass alone. (E.I.G.E.R. and Teagasc research)

Taste and Flavour
"Silky, finely granined beef that is succulent...its red rich colour that guarantees that this beef has been raised on grass," comments of French gourmet at Charolais regional tasting which HEREFORD PRIME beef won.

The superb taste of Hereford Prime beef comes from its natural marbling. This fine marbling is the distinguishing feature of Hereford beef and is the key to its tenderness, juiciness and flavour. The Hereford is the breed of choice of the Irish Master Butchers Association.

"Marbled beef of traditional breeds offers more taste and value than the relatively tasteless commodity beef available even if it is organic." Jonathan Bird, Planet Organic.

Tracability and Quality Control
More than just Tracability!
This highly regarded product has CONSISTENCY in Quality and Supply due to the efforts of HEREFORD PRIME.

ONLY CATTLE WHO HAVE A PEDIGREE HEREFORD SIRE WILL QUALIFY FOR HEREFORD PRIME.

  • All Hereford Prime members and their farms are visited by Hereford Prime Fieldsmen
  • Spot checks
  • Selection and inspection by fieldsmen only
  • Fieldsmen certified by Bord Bia Quality Assurance
  • Fully computerised traceabilty
  • Hereford Prime has a large membership throughout Ireland which ensures regular supply
  • Heifers under 30 months
  • Steers under 30 months
  • HE or HEX must be on the ID Card
  • Must have a white head
  • Heifers must be over 230kg and under 320kg (carcase weight)
  • Steers must be over 230kg and udner 350kg (carcase weight)

Grading Grid for Qualifying Cattle
1
2
3
4L
4H
5
E
6
6
*
*
*
6
U
6
6
*
*
*
6
R
6
6
*
*
*
6
O
6
6
*
*
*
6
P
6
6
6
6
6
6

Bonus For Qualifying Cattle (cent/kg)

Jan 12 Jul 11
Feb 12 Aug 8
Mar 14 Sept 10
Apr 14 Oct 10
May 17 Nov 12
June 14 Dec 12

No bonus paid on:

  • Fat Score 5
  • Under 230kg Heifers & Steers (carcase weight)
  • Over 320kg Heifers or over 350kg Steers (carcase weight)

Not Accepted into Hereford Prime if:

  • P Grade or lower
  • Fat Score 2 or lower
  • Not on Supplier's farm for a minimum of 3 months
  • Not registered as Hereford on CMMS
  • Not from paid up member of Hereford Prime

 

Hereford Beef Consumption

Changing times
We are all aware of the changing face of Irish Agriculture in recent times. To-day farmers have to contend with quotas, hormone restrictions, environment conservation, and consumer demands together with much adverse and ill informed publicity in traditional dietary necessities. Hereford breeders have taken heed of change and are redesigning and tailoring their cattle to meet modern requirements.

Consumer demand
Lean beef is one of the most nutritious of foods with essential protein, minerals and vitamins necessary for life. All segments of the market today require leaner carcasses with a better yield of raw meat. Contrary to general belief, lean beef is lower in cholesterol and fat than chicken and many types of fish.

Facts
  • Three ounces of cooked lean beef contains 73 milligrams of cholesterol.
  • Three ounces of roast chicken contains 76mg.
  • Three ounces of roast pork contain 77mg.
  • Three ounces of cheddar cheese contains 90mg.
  • Three ounces of shrimps contains 130mg.
  • Three ounces of lean roast beef contains 169 calories.
  • Three ounces of sirloin steak contains 195 calories.
  • Three ounces of baked chicken(without the skin) contains 174 calories.
  • Three ounces of baked chicken (with the skin) contains 209 calories.

Taste and flavour
The major share of the home butcher¹s trade is filled by hereford crosses. The taste and flavour of this grass finished product is the first choice of the housewife. Time after time one hears butchers stating they just cannot sell meat from continental heifers. The colour, texture and grain of Hereford beef is unmatchable.

Hereford Prime | Registraion Application