Northern Ireland: Glenarm Shorthorn Beef Scheme; from field to fork

Glenarm Shorthorn Beef Scheme

Nominal membership fee 30p/kg premium over the average weekly market price for all cattle within the following spec

• Sired by an approved registered Beef Shorthorn bull and out of a beef bred cow • Slaughter age up to 30 months • 280-380kg • R or O+ • 4L - 4H

All cattle must be Farm Quality Assured. The Scheme rigidly sticks to the above criteria in order to offer customers the best eating quality and texture.

All cattle are selected on farm by the Scheme’s coordinator, Bryan Wilson.

From field to fork…

Northern Ireland’s Glenarm Shorthorn Beef Scheme has grown since its launch in 2008 to a current 70 members producing an annual 1,200 to 1,400 Beef Shorthorn sired finished cattle. Libby Clarke chatted to two of the group’s members and then went on to meet with Hannan Meat’s owner and ambassador for Beef Shorthorn cattle in Ireland, Peter Hannan.

Beef Shorthorn, the undisputed breed

When it comes to Beef Shorthorn, County Antrim suckler producer Robert Patton firmly believes that no other breed can deliver the profit margins that he is achieving when finishing stock through the Glenarm Shorthorn Beef Scheme.

Robert and his son, 14-year-old Thomas, with the help of Colin Davies, run approximately 65 cows and 140 ewes on their Ballycarry based farm which ranges from level land on the sea front, right back to hill.

The suckler enterprise has evolved over the years, with most of the cows now having a significant Beef Shorthorn influence. These are then crossed with a fleshy type of Beef Shorthorn bull to produce the type of calves that will ultimately fit the specification they require.

“We aim for our females to be quiet, of medium size, with good deep bodies, plenty of milk, and wide pelvis. This type of cow suits our ground which can be heavy in places. We then select a bull that will marry up with them well, and continue the soft, easy fleshing theme that we are looking for. The goal is to have the calves reared and ready for killing under 20 months at over 350kg,” explains Robert.

Calving takes place within an eight-week period from the 20 March, and runs in tandem with the lambing which also must meet this timeframe. Robert also runs a successful business, Old Mill Saddlery, which is located on the farm holding. This equestrian retail outlet has grown from strength to strength since it was established in 1985, and while the farm is an important part of the overall jigsaw, time efficiency is key.

Robert believes the rigid time frame for calving is essential for his overall game plan of having all the spring born calves finished before Christmas the following year. Any cows that calve outside this are sold as outfits off the farm. All the cattle are finished through the highly successful Glenarm Shorthorn Beef Scheme and are inspected prior to slaughter by the Scheme’s coordinator, Bryan Wilson to ensure the high level of quality is maintained. Robert is averaging dead weights between 350-380kg, and receives a bonus payment of 30p/kg.

The Shorthorn cross cow put to the Shorthorn bull is a tried and tested formula, however Robert had considered changing his farming set up several years ago and had opted for a Continental bull. While this produced smart calves, the numbers simply did not add up without premium payments from a finishing scheme. “The figures have to stack up for us, and the beauty of the Beef Shorthorn is that they are a low input breed that are easily managed and highly productive. The 30p/ kg bonus payment is the icing on the cake for us. We also sell a number of breeding heifers each year which are snapped up,” Robert adds.

The future of the breed in this commercial herd looks set to continue as it is the key component to its overall success when coupled with the well-established Glenarm Shorthorn Beef Scheme.

Beef Shorthorn influence improves overall herd profitability

Avisit to the NI Beef Shorthorn National Show at Glenarm Castle some 10 years ago was a turning point for County Down beef farmer, Barry Fitzsimons. Having always been drawn to the breed, he became aware of the Glenarm Shorthorn Beef Scheme that day and the potential benefits that it could offer local beef finishers.

The seed was sown, and within a short space of time Barry had secured his first Beef Shorthorn stock bull to run with his 45-cow suckler herd. Bawnforth Farm is nestled within the rolling countryside between Dromara and Ballynahinch and is approximately 400 feet above sea level. It extends to 150 acres, divided into two holdings. Barry, a retired stockbroker, farms in partnership with his wife Frances, son Craig, and with the help of grandson,11-year-old Tom. Over the years the Fitzsimons have always fitted their beef and sheep farming enterprise around full-time employment off the farm, so it has been essential for the cow and calf enterprise to be easy managed. A key component is temperament, especially as the farms involve moving stock on a public road. The introduction of Beef Shorthorn to the herd’s breeding programme has significantly improved the temperament of the cows and their calves, an element that has not gone unnoticed, says Barry. “We no longer dread walking the cattle between farms as the docility of the Beef Shorthorn shines through. This is also evident at calving time when the females are quiet and a pleasure to work with.”

The cows are calved in March and April, with a view to keep calving pattern as tight as possible. With the Shorthorn influence enhancing fertility in the breeding herd this is easily achieved. Calves

remain on their mothers until January, and are creep fed which ensures a seamless separation at weaning. Most of the heifer calves are retained to assist with increasing the overall herd size using homebred Beef Shorthorn replacements.

A strong relationship has built up over the years with Glenarm Shorthorn Beef Scheme’s coordinator, Bryan Wilson who calls out with the Fitzsimons to select cattle for slaughter through the Glenarm brand. All steers reared on the farm are finished through the scheme and must fit the required specification.

Barry explains: “We pay a nominal membership fee annually to be part of the Glenarm Shorthorn Beef Scheme, however the benefits we reap as finishers are substantial. In comparison to similar steers not killed through Glenarm, we can see added value to the tune of £131 per head. If you put that across a wagon load of cattle, the extra payment soon adds up.”

The easy fleshing of the Beef Shorthorn blended with Shorthorn cross Simmental or Shorthorn cross Limousin cows is also pleasing the Fitzsimons. “In addition to the benefits of selling finished cattle through the scheme, we are also delighted that our stock is ready for slaughter much sooner in comparison to breeds we have used previously which were ready just under 30 months. The most recent Beef Shorthorn steers killed ranged from 19 to 24 months of age, so there is a massive saving in terms of finishing costs.” The Beef Shorthorn influence is certainly a major factor in improving the overall profitability at Bawnforth. In just 10 years, the Fitzsimons have enjoyed watching their suckler herd improve, and in recent times received a number of awards in the NI Beef Shorthorn Club’s commercial herds competition. Looking ahead, the plan is to continue to manage their farm system as they do now. When the cow herd is at maximum capacity once again Barry and his son, Craig hope to establish regular clients for surplus in calf commercial heifers.

Barry Fitzsimons with his son, Craig and grandson, Tom

Shorthorn bulls really have proven to live up to their reputation as the great improver when used on our continental cross cows

Award winning Glenarm Shorthorn Beef - delivering the best

Hannan Meats has just celebrated 30 years in business however, its story began many years before this when owner and Beef Shorthorn ambassador, Peter Hannan was just a lad, growing up on the family farm in County Kildare. At an early age, it was clear to be seen that Peter was going to be a force of nature when it came to business, learning his trade both in rural Ireland and further afield in America.

With an eye for quality meat and armed with the knowledge of how to not just provide the very best cuts, but how to cure them to ensure the texture and eating quality was in a league of its own, the recipe for success was firmly sealed.

When you first meet Peter Hannan, you are instantly at ease, with a warm welcome and charm to match you can’t help but feel that you have known him for years. However, he takes little credit for his success, following his recent honour of receiving an MBE from Her Majesty The Queen.

Peter quipped: “While this is a humbling personal recognition of my role in Hannan Meats and contributions to the wider food industry, I see it as a recognition of the very many people who have supported and encouraged me over the years, it really has been a team effort. Surround yourself with good people, and they’ll make you look great. Thank you sincerely to those who endure and surround me.”

For those of us who have followed Peter’s journey over the decades there can only be admiration as he continues to progress and grow Hannan Meats to shine as the multi award winning business that it is today.

Peter’s search for the ultimate beef produce to present to his customers led to the alliance with Glenarm Shorthorn Beef Scheme which was established to promote Beef Shorthorn sired beef. Glenarm Estate’s farm manager, Bryan Wilson was confident that cattle finished to an exacting standard would be worthy of a premium branding, and the processing talents at Hannan Meats were the perfect partnership.

The guidelines set up by the scheme ensure that stock put forward for killing meet the criteria and are inspected on-farm by Bryan Wilson before they can be accepted for slaughter. This in turn results in uniformity of quality, as well as the benefit of all participating herds having to be members of the farm quality assurance scheme.

The Glenarm Beef then is aged for up to 45 days by Hannans in their legendary Himalayan Salt Chamber, which enhances and locks in the flavour of this superior beef. The result is beef worthy of any table in the land, with demand farreaching right across the UK and Ireland. Hannan Meats is the sole supplier of London’s top-end department store Fortnum and Mason, where only the best will do, as well as countless leading restaurants right across the country. The reason that they reach out to Peter Hannan is that they feel that their customers deserve the best, and Peter can deliver, without compromise.

The success story of the Hannan Meats and Glenarm Beef partnership was strengthened by the numerous awards their beef has won, including in 2016 the supreme champion in the Great Taste Awards secured with their Glenarm Shorthorn 4 rib roast, and Best Speciality Food for NI. Make no mistake, these awards are only presented to the very best there is, and with 10,000 entries to rise to the top is quite an achievement.

In conversation Peter acknowledges the very important role farmers locally have to play and would encourage those producing Beef Shorthorn sired cattle to consider the Glenarm Shorthorn Beef Scheme.

“Northern Ireland farms produce fantastic, naturally grass-fed cattle with farming practices being excellent. This all ties in with the very ethos that we consider essential in our beef. We like to know where our beef has come from, and in turn the provenance can be passed onto our customers in terms of knowing that they really are being served up the best there is.”

For those whose taste buds are watering at the thought of a succulent salt aged sirloin steak, the good news is that you are able to purchase these, and the full range of tantalising meat products served up by Hannan Meats at their butcher’s shop in Moira. They also run a click and collect or delivery service which includes the popular range of meat hampers.

For those of you who haven’t made the trip to Hannans at Moira, I can highly recommend it, and if you’re lucky you might just get to meet the very charming Peter Hannan!