European Beef

Beef Processing in Ireland

Beef production in Ireland is primarily based on steers processed at two years of age and over and heifers aged between 18-24 months.

Beef processing is a localised activity with farms typically within a 50km radius of the plants they serve. This means transport is efficient and there is less stress on the animal. This is important for good animal welfare and for the final quality of the meat.

Beef carcases are graded to the EUROP standard, an evaluation that takes account of muscle and fat content of the meat.

All beef processing plants and abattoirs in Ireland are monitored by the Department of Agriculture, Food and the Marine with onsite veterinary inspection and regular auditing by a range of independent parties.