Would lupo be much the same thing?
Yeah it's a charade at this stage. They should just stick to the quality control.
Never heard of that but forefront is super stuff
Did you not try on/off grazing? 😉
Basically the dept of agriculture know tillage causes more nitrates in waterways especially tillage where large doses of nutrients are put on. So in their wisdom they now are trying to put the foot down and stop the spread of maize growing, cut it back and get to what their marketing shows Ireland Inc as differentiating from the other dairy products on the market i.e pasture grazing.
🤷
(That's my take on it. Not defending or promoting either way. )
I'm cutting a excessive area of ground for silage also, according to the survey, and then we have teagasc forecasting a winter fodder forage, they can waffle away, but they obviously haven't spent time around people in regions where droughts etc wiped out their herds, it's all textbook click a box etc....
You'd have to start to question it, alot of reports of nitrate poisoning in herds countrywide the last few weeks, even Darragh had a yarn about it, in the independent this week, buffering with maize in this scenario saves your cows the effects of it but they look at it as unsustainable practices
Some nice defence of "grass fed" by Irish Dairy Farmer..
https://open.spotify.com/episode/6oEdxz1HKjDDCVxRwMxsXx?si=McGg92smQDeeuWcIuzcNhg
Very little of it has to stack up in reality for Bord Bia or Teagasc. As long as it makes sense on paper to them and they can tell their stories to others at conferences and food expos, then that's close enough.
There's little chance of winding back the clock and stopping Bord Bia's audits but a recognition of the farmer's time and costs for complying would be a start.
I would very much prefer Bord Bia to be my accreditor than have the customer coming on farm to do it.
No product gets to a consumer that doesn't have accreditation at each point in the production/supply chain.
Did the horse meat that was sold as beef have “accreditation” at each point in the production/supply chain???
It had accreditation at the Irish point in the chain. How do you think it was found out? When someone started neighing after a burger?
How was it found out?
Sher don't let ye get excited. Most fellows fill those board bia surveys at 2 o clock the night before the inspector comes. ( Tell them what they want to hear) . Tell the wife to keep ringing you during the inspection and keep roaring IL be there shortly. Then when he sits down at the table, have six children doing their home work beside him.
FSAI
DNA testing of food products
Horse meat is under-rated, I had some cheval in France once, not too bad at all, especially when paired with the right wine.
I read some 19th century North American travellers diary where he wrote that dog was the nicest meat he had tasted in his amongst the natives.
I wonder if the promotion of such meats (pet food?) make beef seem more appealing to the compassionate crowd?
Anyone ring the lad looking for incalf heifers calving September to November the ihfa have been sending out texts with his requirements contact details etc ?
I had horse meat by mistake in Brussels year ago.
Landed in late and I was starving. I found a place that was still open but had no menu in English. I saw "cheval stew" and thought it was just a local way of doing the stew. About halfway thru I started remembering some of my French classes from school and in the back of the mind it dawned on me what cheval meant.
It tasted OK in fairness. Very much like beef stew. But I could only pick at it once I knew what it was.
when do you calve the cows if everything was milked from oct to april??
Start calving the end of march, would calve down 100 in 8 weeks, and then circa 25 cows a month in june/july/August
Lads is it gone 2 dry for fertilizer to work now. Ground is hard here now again
No, spread away. If worried spread in the evening or into fields with a bit of cover. Plenty dew in the mornings down here, looking like showery weather at wkend as well
Are you on a large liquid contract or have you a small amount of ground around the parlour?
Neither have a 45ha grazing block, but 25 ha is moory type ground you'd be lucky to get 200 days grazing on, all incalf heifers and calves are kept on home block so effective grazing area is stocked at over 5 cows ha after 1st cut, all rented ground is taken on a forage only basis can't graze any stock on it, so just make quality silage/maize and buffer cows year round on it
My grazing block is stocked at 3.6 and I think that's high enough. 5 is a fair stocking rate.
I have about 25 acres silage to cut on my out block. It's old poor grass, half grown, only got a bag of pasture sward about 2 weeks ago. Tempted to bale it these days and clean it off and fertilise it. Would be easier to let it grow another 2 weeks and throw it into the pit though. 140 an acre for pit. I suppose bales including plastic, mowing, drawing home bales would work out at the bones of 20 euro a bale.
Mine is stocked at 2.1
Would you consider contract rearing the youngstock or if a place comes up suitable find a place to rent that will allow grazing? Yougstock and silage ground can go well together I find, obv more involved in back and forth checking on em but makes good use of ground and shortens the winter for young stock
€140🤕?
That's how much he charged last year
