Author Profile

Read this article I wrote for the Irish Farmers Journal to find out more about stocking rates and feeding young calves. Why getting a good price matters when selling livestock: With the exception of show winners, every bullock and heifer you sell will lose weight between the time they leave your farm and arrive at the abattoir. In order to improve their growth and weight, younger bullocks and heifers typically eat more when they first get to the farm.

Humans should consider the source of their meat products. Compared to hunting knives, these were exquisitely crafted and far superior. and I wonder if you used to make knives out of the bones of the deer you killed. Modern standards of food safety and hygiene are combined with these traditional values in today's herd butchery services. Licensed facilities uphold the personalized service element that distinguishes herd butchery while adhering to stringent regulations. This practice fostered self-sufficiency and reduced waste, as virtually every part of the animal would be utilized.

Farmers used to raise animals and then have them processed so that their extended family could eat them all year long. Herd butchery is deeply ingrained in farming communities in Ireland. Because practically every part of the animal would be used, this practice promoted self-sufficiency and decreased waste. Farmers working with this model prioritize free-range environments, proper nutrition, and humane treatment, ensuring that every stage of the animal's life is respected.

The dedication to sourcing from herds that are carefully managed is one of the characteristics that set herd butchery apart. This method respects both the animal and the land while delivering high-quality cuts to customers. Better meat is eventually produced by this method, which also produces healthier livestock. When did you start hunting. Since we couldn't afford meat while raising a family of three, we began cultivating our own. You began hunting when? In 1972, we purchased a farm.

Our family bonded through it as well. Hunting became ingrained in our way of life. Finding a butcher in Ireland can be facilitated by starting with your local butcher, who will likely have a short list of approved butchers in your area. If this list is lengthy, it might be wise to ask local herd owners if they have any recommendations for a butcher, particularly one with pedigree beef experience. A list of all authorized, licensed butchers can be obtained by contacting the Department of Agriculture, Food, and the Marine.

The safest solution is to buy in a ram for just a few days to serve the sheep. At weaning time, your lambs won't be ready for sale unless they are healthy and have a high body condition score.