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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/842

Title: Adding value to cull cow beef
Authors: O'Donovan, Michael
Minchin, William
Buckley, Frank
Kenny, David
Shalloo, Laurence
Keywords: Cull cow beef
Finishing strategies
MAnagement Strategies
Dietary strategies
Issue Date: 1-Aug-2009
Publisher: Teagasc
Citation: O'Donovan, M., Minchin, W., Buckley, F., Kenny, D., Shalloo, L., Adding value to cull cow beef, Teagasc, 2009.
Series/Report no.: End of Project Reports;
Abstract: This project addressed the prospects of increasing the value of cull cow beef and examined the potential of a number of different management and dietary strategies. In Ireland, the national cow herd contributes 350,000 animals to total beef production annually, which represents 22% of all cattle slaughtered (DAF, 2007). A dominant feature of beef production in Ireland is the disposal of cows from the dairy and beef industries, the time of year at which culling occurs influences the number of cows available for slaughter. Suitability of a cow for slaughter is generally not a consideration for dairy or beef farmers.
Description: End of project report
URI: http://hdl.handle.net/11019/842
Appears in Collections:Grassland Science
Food Programme End of Project Reports
Food Chemistry & Technology
AGRIP End of Project Reports

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