Breeding the Key to Quality Beef - Teagasc

Speaking at the Beef Open Day on the farm of Derek and Mary Deane today (Thursday 25 August) Mr. Pearse Kelly, Teagasc Drystock Specialist, said that breeding was the key to quality beef production.

Deanes’ entire suckler herd, which is mostly Limousin cross suckler cows, were the main focus of attention during the walk.  “The cows are bred to highly muscled Belgian Blue bulls to produce 50% E and 50% U grade finished bulls of very high carcase weight”, said Pearse Kelly.

The Deanes’ have focused for a number years on improving the genetic quality of the stock they are producing and they combine these genetics with very high levels of meal feeding to exploit them to their full potential.

Mr. Kelly said that of particular interest for the visitors to the farm were the first time calvers and their progeny.  “These three quarter bred Limousin heifers were bred from a bull with strong maternal characteristics.  Such a bull not only produces stock that have good beefing qualities but they also produce above average daughters with better fertility, calving ease and milk producing ability than heifers out of an ordinary bull”, he said.

A small number of this year’s finishing bulls were still on the farm for the visitors today to see.  These high carcase weight and highly muscled animals are particularly suitable to a number of niche markets especially in Italy. 

However, Pearse Kelly emphasised that this market was only open to farmers who produce beef bulls similar to what the Deanes’ are producing.  He said that farmers should not rush into bull beef production without first identifying a suitable customer for their finished bulls.

Ends

Issued on behalf of Teagasc by
Larry O’Loughlin,
A/Head, Public Relations Department,
Teagasc
Tel: 059 9183408; 087 2562434;
Email: loloughlin@hq.teagasc.ie