The Irish Limousin Cattle Society has secured a 10c/kg bonus for pedigree cows and stock bulls with meat processor, Ashbourne Meats.
The partnership will see the processor pay an additional 10c/kg on top of base quotes – on any given week – for animals that meet a certain specification.
Key information
- Pedigree Limousin cows grading R+ to U with a fat score 3- to 4+;
- E or U pedigree Limousin stock bulls with any fat score;
- Must present the animal’s pedigree cert on the day of slaughter to avail of this bonus;
- Animals with certs presented after slaughter will not be eligible for payment.
Limousin Cattle Bonus
Ashbourne Meats exports Irish beef to the UK – its main market – and all over Europe, Russia, Asia, Africa, and the Middle East.
With plants in both Naas, Co. Kildare and Roscrea, the processor slaughters in the region of 1,200 head on a weekly basis.
Ashbourne Meat’s operations manager, Donal Houlihan, said:
“We are proud to develop this relationship with the Limousin Society and our farming customers.”
“Limousin carcasses are consistently hitting specifications in terms of weights, grades, and meat yield. They deliver a top-quality product that is highly sought after by our customers.”
In a statement, Ronan Murphy, Irish Limousin Society CEO, said: “We are delighted to secure this bonus for Irish pedigree Limousin breeders.”
“Limousin cattle have proved a highly versatile beef breed performing for both farmers and processors.”
Furthermore, he highlighted that the breed is renowned for its “market-leading” beefing characteristics. He pointed to the breed’s “exceptional” feed conversion efficiency (FCE), average daily gain (ADG), killing-out % and primal meat yields.”
Weekly prices and book in cattle
Furthermore, the Irish Limousin Cattle Society will publish weekly prices on its website and Facebook page each Friday.
Anyone that would like to book their animals in for slaughter, can contact Ashbourne Meats procurement manager, Willie McCormack on 085-8502994.
Other farming news articles on That’s Farming:
Beef farmers urged to consider earlier finishing to reduce costs
