Newford heifers turned to grass on Wednesday.
Newford Farm, the suckler-to-beef demonstration herd in Athenry, Co Galway, started the 2021 grazing season last Wednesday with a batch of 35 yearling heifers turned outdoors.
The heifers were weighed on turnout, along with 21 more heifers which will be turned outdoors next Monday, and averaged 411kg liveweight.
The heifers were housed for 120 days and achieved an average daily gain over the winter period of 0.52kg per day.
Teagasc s Michael Fagan says the top 20 heifers in the group are averaging 451kg, with the group performance well ahead of the corresponding batch turned to grass in spring 2020.
Finishing cattle at grass on the Thrive demo farm last autumn.
It is often said that there is as much variation within a breed as there is across breeds, and looking at the production data from the Thrive demonstration farm for the 2019-born stock, this certainly holds true.
We must remember that this is a relatively small sample size and therefore we must be careful with any extrapolation of the data to a national scale. However, there are some positive outcomes from this dataset.
The first and most important of these is a positive correlation between the DBI, value of beef and the carcase weight achieved by the animal.
The founders of a Baltimore City food service are on a mission to serve those affected by the coronavirus pandemic.The program, called Yes Chef!, offers meal-delivery services to people across Maryland. For co-owner Clint Roze, decades of a fiery passion for food has all boiled down to this: He and his team behind Yes Chef! cook, prepare and package home-delivered meals to hundreds of clients and offer a promise to their employees, too. We promise to our employees that we are going to take care of them. We want them to have work-life balance. We want them to have time with their family, Roze said.The small team of 11, all once laid off from the pandemic, are gainfully employed once again, and food cooked by the program now comes with purpose. It was all about we want to have a purpose, and we need to show, and for people to feel, that we care about them, co-owner Jodi Roze said.From the care of its employees, Yes Chef! is also taking care of people. The Rozes deliver free me