20 min
10 years of experience in an organic beef system The Beef Edge
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- Government
Ken Gill operates an autumn calving, organic suckler to beef system located in Co Offaly and he joins Catherine Egan on this week’s Beef Edge podcast to explain his system.
He has 73 suckler cows calving from the end of July to mid-September and all progeny are brought to beef with the aim to slaughter at 24 months.
Ken says that one of the big changes he had to make when converting to an organic system was in relation to housing on the farm.
Being organic means that crop rotation is vital to ensure the continued health of the soil and to aid weed suppression. Oats are grown for sale, with a small quantity retained for feeding on the farm. Red clover/perennial ryegrass is grown for quality silage and winter fodder crops are also sown in certain areas of the farm.
100% A.I. is used to avail of the best genetics available, with visual being the main heat detection aid. Ken offers advice for farmers considering an organic system and says that it is a profitable system for him.
Ken will also feature in the first of a three part Future Beef webinar on Wednesday 20th March at 8pm.
On Monday, March 25th at 8pm the webinar will focus on getting your cow back in calf and on Wednesday March 27th at 8pm the webinar will focus on genetics for the future.
Further webinar details are here:
https://www.teagasc.ie/animals/beef/demonstration-farms/future-beef-programme/events/
You can read more about Ken’s system here:
https://www.teagasc.ie/animals/beef/demonstration-farms/future-beef-programme/farmers/ken-gill/
For more episodes from the Beef Edge podcast, visit the show page at:https://www.teagasc.ie/thebeefedge Produced on behalf of Teagasc by LastCastMedia.com
Ken Gill operates an autumn calving, organic suckler to beef system located in Co Offaly and he joins Catherine Egan on this week’s Beef Edge podcast to explain his system.
He has 73 suckler cows calving from the end of July to mid-September and all progeny are brought to beef with the aim to slaughter at 24 months.
Ken says that one of the big changes he had to make when converting to an organic system was in relation to housing on the farm.
Being organic means that crop rotation is vital to ensure the continued health of the soil and to aid weed suppression. Oats are grown for sale, with a small quantity retained for feeding on the farm. Red clover/perennial ryegrass is grown for quality silage and winter fodder crops are also sown in certain areas of the farm.
100% A.I. is used to avail of the best genetics available, with visual being the main heat detection aid. Ken offers advice for farmers considering an organic system and says that it is a profitable system for him.
Ken will also feature in the first of a three part Future Beef webinar on Wednesday 20th March at 8pm.
On Monday, March 25th at 8pm the webinar will focus on getting your cow back in calf and on Wednesday March 27th at 8pm the webinar will focus on genetics for the future.
Further webinar details are here:
https://www.teagasc.ie/animals/beef/demonstration-farms/future-beef-programme/events/
You can read more about Ken’s system here:
https://www.teagasc.ie/animals/beef/demonstration-farms/future-beef-programme/farmers/ken-gill/
For more episodes from the Beef Edge podcast, visit the show page at:https://www.teagasc.ie/thebeefedge Produced on behalf of Teagasc by LastCastMedia.com
20 min