From Farm to Fork Part 2 – the system used and advice for other farmers
In the second of a two-part series looking at a farm to fork enterprise, Jim Ryan, owner of Ryan’s Farm, who operates a premium on-farm butchers alongside is his farm in Kells, Co. Meath joins Catherine Egan on this week’s episode of the Beef Edge podcast.
Jim describes how he manages the cattle from purchase to finish and gives advice for other farmers who may be considering this career path.
Jim discusses how the beef enterprise is operated on the farm with heifers brought to finish alongside his 220 ewe flock. Herd health is very important and Jim has a good biosecurity and vaccination protocol drawn up for his farm.
For further information on Ryans Farm go to: www.ryansfarm.com
For more episodes and information covered on the Beef Edge, visit the show page at: www.teagasc.ie/thebeefedge
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