Insights

The microbial ecosystem residing in the rumen or forestomach of ruminant animals facilitates the conversion of human-inedible plant material into high-quality meat protein. However, this fermentation process results in methane production as a metabolic by-product. Methane is the second most important greenhouse gas (GHG) after carbon dioxide and accounts for approximately 74% of Irish agricultural […]

A series of experiments were conducted at Teagasc, Grange to examine the effects of space allowance and floor type on cattle performance and welfare. The research primarily involved finishing steers, with additional studies using heifers, bulls, and weanlings. Across experiments, treatments included concrete slatted floors (CS), different rubber mat types overlaid on concrete slats (RM), […]

Beef farming in Ireland is characterised by many different production systems and repeated animal movements are an inherent feature. The structure of the sector typically involves cattle moving through several holdings before slaughter, often transferring from dairy or suckler herds to specialist rearers and subsequently to finishing farms. While this system supports efficient use of […]

The meat industry is increasingly seeking automation to address challenges such as labour shortages, worker welfare in abattoir environments, stringent hygiene requirements for non-contact processing and the need to minimise waste. Over the past few years, automation in poultry and pork processing has advanced considerably; however, the beef sector continues to lag due to several […]

Beef production is one of the most economically and culturally significant food industries in Europe, contributing to food security, sustainable land use and diverse national cuisines. Yet EU beef consumption has declined by approximately 13% over two decades – from 11.1 kg per capita in 2004 to 9.6 kg in 2024 – and is projected […]

Irish beef is well-known around the world and is synonymous with being high quality, flavoursome and nutritious, thanks to our pasture-based farming systems. Considering this high-value raw material, industry is increasingly seeking opportunities to further enhance the eating quality and consumer acceptance of Irish beef. Extensive research has been carried out on this area at […]

Producer price developments The year 2025 will be remembered fondly by most beef farmers, as Irish cattle prices reached new record levels, rising by an average of 39% year-on-year. Unfortunately, however, producers have experienced considerable downward pressure on the value of their animals over recent months, and many are questioning whether there are any signs […]

Farm incomes are generally low on cattle farms in Ireland with farm subsidies accounting for the majority of farm income. Cattle farmers have contended with several economic challenges in recent years, with some welcome respite in margins in 2025. In this paper, Teagasc National Farm Survey (NFS) data is used to describe recent trends in […]

Anaerobic digestion (AD) is a biological process conducted in a sealed vessel in the absence of oxygen. This process involves the fermentation of organic matter resulting in the production of biogas and digestate. There are four steps in the AD process: i) break-down of the organic material into soluble compounds (sugars, fats, proteins); ii) fermentation […]

Organic farming has become increasingly important within Irish and European agricultural policy as governments seek to address challenges relating to climate change, biodiversity loss, input price volatility and the long-term sustainability of food production systems. Under the EU Farm to Fork Strategy, a target has been established for 25% of European agricultural land to be […]