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Beef

In Ireland, beef production is a grass-based system. It is considerably cheaper to produce a beef animal in a grass-based system than in a grain-based system. There are a few options to choose from when entering  the beef enterprise, a mix of two is also a popular choice. 

 

 

 

 

Beef Systems

Suckler beef systems This is an example of a breeding beef system where cows are kept to produce calves that will eventually be finished for beef. Typically a farmer will choose either Spring or Autumn calving, with spring calving being more profitable due to lower input costs (less winter feed and electricity requirements). 

Suckler to weanling - produce sucklers and sell once the calf is weaned (7-9 months). Spring born calves can be weaned earlier than autumn born calves. 

Suckler to finish - produce sucklers and sell once an animal has reached finishing weight. In a two year calf to beef system, the finishing weight is 600-750kg. 

Non-breeding beef system

Dairy-calf to beef - dairy calves are bought pre-weaning and need to be fed milk. Cattle will be finished at approximately 550kg.

Traceability

All calves born must be tagged under legislation, with an individual, unique tag number. This tag must be registered with the Department of Agriculture.

This is part of the Bovine Animal Identification system that has four elements: tagging, bovine passport, on-farm bovine herd registers and a computerised database. Tagging must be carried out within 20 days of birth.

Two double-sided tags are required, one for each ear.

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Beef Breeds

Hereford

Hereford

Originated in Herefordshire in England. They produce top quality beef with good marbling and are able to fatten on a grass only diet. They are widely cross bred with Friesians to produce the familiar black-whitehead offspring.

Limousin

Limousin

Originate from the Limousin region of Central France. They are now found in eighty countries across the world. They are renowned for their muscle development and the production lean meat. They are extensively used for cross breeding and artificial insemination (AI).

Charolais

Charolais

Originate from the Charolais region in Central France. They are a large bodied and heavily muscled animal. They are capable of fast growth, leading to higher weight and the production of lean meat. They are also used for cross breeding.

Simmental

Simmental

The Simmental has historically been used for dairy and beef, and as draught animals. They are particularly renowned for the rapid growth of their young, if given sufficient feed. Simmentals provide more combined weaning gain (growth) and milk yield than any other breed.

 

Belgian Blue

Belgian Blue

Originated in Belgium. They are a large beef breed with a black, white and blue coat, hence the name. They are famous for their impressive muscling which is commonly referred to as ‘double muscling’. Their ease of calving is debated.

Aberdeen Angus

Aberdeen Angus

Are native to the Aberdeen region of Scotland. They have a dominant polled gene (i.e. no horns). They are very adaptable and produce high quality marbled meat. They are easy calvers and because of this, are used extensively for cross breeding.

Wagyu

Wagyu

A Japanese group of cattle breeds first introduced to Ireland in 2008. ‘Wa’ means Japanese and ‘ghu’ means cow. Waghu beef is renowned for its intensely marbled appearance. It is held in high regard by chefs across the world.

Parthenaise

Parthenaise

A Canadian breed of cattle. This breed is descendant from three European breeds; Teeswater shorthorn, Aberdeen Angus and British white. The first embryos were imported from Canada to Ireland in 2007. The speckle half of the breeds name comes from its characteristic black, grey and white spots.

Shorthorn

Shorthorn

Originated in England. This breed was the main dairy breed in Ireland until the 1960s. They are a dual-purpose breed (dairy, beef). Their blocky build is well suited to beef production.

 

Aubrac

Aubrac

Originate from Massif Central region in Southern France. They are well muscled, medium sized animals, producing continental type marbling of beef. They have the ability to convert low cost roughage such as grass or hay into beef. They also have good maternal traits and ease of calving

Speckle Park

Speckle Park

A Canadian breed of cattle. This breed is descendant from three European breeds; Teeswater shorthorn, Aberdeen Angus and British white. The first embryos were imported from Canada to Ireland in 2007. The speckle half of the breeds name comes from its characteristic black, grey and white spots.

Belted Galloway

Belted Galloway

A Scottish breed of cattle with a distinct colouring of black with a white belt around the abdomen. They are naturally hornless (polled). The breed suffered population losses due to the 2001 foot and mouth epidemic but have since recovered. They are known for their marbled meat.

Piedmontese

Piedmontese

Originated in Piedmont in Italy. Traditionally a triple-purpose breed (dairy, beef, draught) but is more often raised for beef. They are known for their good quality beef with studies showing that the meat is lower in cholesterol and higher in protein. This is primarily due to the ‘double muscling’ gene.

Saler

Saler

Originated in France. They are a large, hardy and long living cattle breed. They are said to be very efficient foragers. Salers are equipped to handle a wide variety of temperatures and ground conditions including indoor slats.

Blonde D'Aquitaine

Blonde D'Aquitaine

Originate from the Aquitaine/Garonne valley in France near the Pyrenees Mountains. They are said to have a superior killing out percentage (the weight of the carcass in relation to weight of the live animal immediately before slaughter). They are the 3rd most numerous cattle breed in France after Charolais and Limousin.

Dexter

Dexter

Dexter cattle are one of the smallest cattle breeds in the world. They are typically 1 metre tall with a coat of black, red or light brown. Their small size makes them useful for grazing on less accessible areas such as bog and mountainous regions

Cow Anatomy

Cow Cuts
Cow anatomy

Nutrition

Beef is an excellent source of protein. An average steak contains 50% of the protein an adult needs in a day. All age groups need protein to grow, develop and maintain healthy muscle development. 

Beef contains vitamins B2, B3, B6 and B12 which helps to maintain a healthy body. Beef also contains zinc which is essential for a healthy immune system. 

Did you know that many Irish women and children are not eating enough iron. An average portion of lean red beef contains half the dietary requirements of iron you need in a day.

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