Previewing BEEF2026: Cork beef farmers get behind the scenes access
A group of progressive beef farmers recently travelled to Teagasc Grange, Co. Meath, to get a first-hand look at the research, innovation and practical demonstrations that will be on display at the upcoming BEEF2026 Open Day on Wednesday, 1 July.
Representing Cork on the day were Joe Barrett, John O’Sullivan and Dan Lucey, accompanied by their Teagasc advisor, David Hallissey. They joined fellow farmers and advisors from Leitrim, Galway and Wexford for a comprehensive tour of the research facilities and ongoing projects at Grange.
Seeing Grange first-hand
For many of the visiting farmers, the scale of the operation and the depth of research underway came as a surprise.
Joe Barrett who operates a dairy beef system said:
“I knew Grange was here, but I didn’t realise it was like this. I wasn’t aware the farm was over 550 acres or the number of buildings and infrastructure here for the dairy beef unit, the Derrypatrick herd, the Maternal herd and all the housing for the indoor feeding trials. Farmers know about Grange, but until you come and see it first-hand, it’s hard to describe,” Joe Barrett, who operates a dairy-beef system explained.
Throughout the visit, farmers engaged directly with researchers on topics ranging from dairy calf-to-beef systems and suckler breeding to methane reduction and grass-clover systems
Suckler breeding and maternal traits
The visiting farmers had a detailed discussion around the suckler systems in Grange, including both the Derrypatrick herd and the Maternal herd. Researchers outlined how the work on breeding, grass management, age at first calving and finishing performance is directly relevant to commercial farms nationwide.
The role of genomics and specific genes such as myostatin generated significant interest among the group. Farmers agreed there is huge opportunity to use genomic information more effectively to improve profitability while maintaining carcass performance and functionality.
Dairy beef systems under the spotlight
The farmers visited the new calf-rearing shed, where they examined the building design and calf-rearing system in detail. Key discussions focused on sourcing calves, genetics, feeding rates, concentrate supplementation, weaning management and protocols for transitioning calves to grass, with valuable interaction and in-depth discussion between farmers and researchers.
John O Sullivan from Co. Cork agreed that calf purchase price has become one of the key drivers of profitability: “Calf price can have a huge implication. It’s important to have current information on budgets and how calf price impacts that.”
Dan Lucey, a beef finishing farmer from Co. Cork, added “If a farmer pays €500 or €600 for a calf and another farmer pays €1,600 for a store animal and hopes to get €2,100 when the animal is finished, what are the costs involved at each stage?”
The importance of genetics and the Commercial Beef Value (CBV) was another recurring theme.
David Hallissey, Teagasc Advisor from Co. Cork, highlighted: “With the price of calves, farmers I am working with are trying to get value for money and using CBV is a good way to do this. The value of the CBV is visible here in Grange from the research being carried out and at farm level.”
Farmers also emphasised the need for clearer information on the growing number of producer programmes and schemes available to beef farmers.
Clover, grassland and reducing fertiliser use
Grassland management and clover systems were another major focus. Researchers highlighted the increases in performance in grass-clover swards resulting in heavier weaning weights and heavier carcass weight from lower nitrogen inputs being achieved in Teagasc Grange.
The group explained how reducing chemical nitrogen is becoming increasingly important at farm level. Dan Lucey explained: “I’m interested to see white clover and possibly red clover in grazing systems. I’m trying to get to zero chemical nitrogen. On fragmented farms, driving miles after every rotation with fertiliser is a big issue.”
They all agreed that understanding the value of clover in terms of silage quality and meal savings is critically important to reduce costs. John O’Sullivan added: “What is the value at farm level of incorporating clover to increase silage quality and how much can be saved in ration costs?”
The group discussed the importance of practical clover establishment advice in relation to establishment and management. “Research around grass-clover systems is a huge area,” one farmer commented, “farmers need to know the reseeding costs, how often it needs to be reseeded and how to achieve the performance levels shown.”
Farmers repeatedly commented that straightforward management improvements often have the greatest impact on labour efficiency, animal health and overall farm profitability.
Methane reduction and practical solutions
One of the strongest areas of interest during the visit was the ongoing methane research at Grange. Researchers highlighted how genetics, feeding different silage qualities and additives impacted on emissions and age at finish.
The discussion reflected the growing appetite among farmers for practical climate solutions that can work alongside profitability.
Encouraging the next generation
The discussion also turned to the future of the beef sector and the challenge of generational renewal.
Many farmers spoke about the importance of maintaining young people’s interest in farming through cattle showing, calf rearing and involvement in farm decisions.
A day not to miss
As the visit concluded, farmers agreed that events like BEEF2026 are an invaluable opportunity to learn, network and bring home practical ideas.
The farmers also emphasised the need to spread awareness about what is happening at Grange and encourage more people to attend.
“People don’t know what’s here,” one farmer commented. “The scale of it, the quality of the cattle and the amount of research being done. That’s what people want to see.”
This is a free event, open to everyone to attend on Wednesday 1st July. Teagasc Grange is easily accessed on the Dublin-Trim R154 road, 20km from Navan and 40km from Kinnegad located at Eircode C15 PW93.
Further information on BEEF2026 is available here.
For more insights on BEEF2026, watch the video below: