From Farm to Fork with Ryan’s Farm in Kells, Co. Meath

In the first of a two part interview finding out about a farm-to-fork enterprise, on this week’s episode of the Beef Edge, Catherine Egan is joined by Jim Ryan of Ryan’s Farm.

Jim operates a premium on-farm butchers alongside his farm in Kells Co. Meath and he tells his story of establishing the business back in 2007 and how he has expanded and grown the business ever since.

Jim explains that it’s a family run business with his wife Pamela and children who are all  very much involved and discusses how important this is.

It has been a real learning curve however and Jim describes the long hours he works on a typical week, particularly days when he attends the market to sell the produce.

The customer eating quality experience is very important he says and Jim discusses the types of products the customer is looking for.

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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