Jean tells us… ‘When I first went to Ireland, people asked me why a French man was going there looking for beef. The reason I told them was that I had found treasure there, Certified Irish Hereford Prime. Since then we have been working together for over 20 years.’
‘A grass fed animal has the best texture, and a truly unique taste. Also because Herefords mature early and gain fat quickly their meat is extremely tender — something that makes it different from other breeds.’
‘I have been breeding all my life and my family has been for many generations. What’s always been most important to us is farmers who understand yield is not the main thing, quality is. Farmers from small farms with natural conditions producing amazing beef’.
Tom Barry’s family farm is Baytown Park, Dunboyne, Co Meath. He is the third generation on the farm taking over from his late father, Thomas Barry in 2008 and keeps Hereford cross suckler cows as well as pedigree Hereford cows. Herefords are such a docile breed and as a part time farmer, with teenagers helping around the farm, it’s important to have a breed that’s easy to look after and handle. Tom’s farm is in the Green, Low-Carbon, Agri-Environment Scheme (GLAS) for the past 5 years, where frequently taking soil samples and the completion of a nutrient management plan are required.