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Jack Kennedy, Aidan Brennan and Stephen Connolly visited and toured farms and processing facilities around the country discussing topics including handling facilities, farmyard design, calf housing and feeding, grassland management, multispecies sward, maximising milk solids and we following the journey of Kerrygold butter from Cork to Chicago.
Watch all three episodes below.
Session 1
Butter from Cork to Chicago – We follow Irish milk crossing the Atlantic Ocean to American supermarkets as Kerrygold butter. We show where and how Kerrygold butter is made, what sets it apart from its competitors and why American consumers have made it the second most popular branded butter in America. Aidan Brennan visits the farm of Tom and Tadhg Butler in Templetuohy, Co Tipperary, who have installed U-shaped gates to make calf feeding a doddle.