Certified Irish Angus School Leaflet 2024

Eoin O’Sullivan, Eric Allen, Liam Byrne, and David Malone from Dunshaughlin Community College, Co. Meath undertook a research project exploring “A Holistic Approach to Improving Animal Performance”.

Working alongside Agri-science and nutrition innovators, Alltech, the students assessed their calves to predict their lifetime carbon footprint. They were able to predict an outcome for their calves of 8.5kg CO2 per kg beef which is a substantial 3.25kg CO2 per kg beef less than the national average of farmers who avail of this service. They achieved this result by conducting on-farm trials, soil analysis and using supplements in the animal diets. The team also made sure to involve their school community in their competition experience. They developed and circulated a monthly newsletter in which updates were shared about the calves’ progress which was greatly received.

Peter O’Neill, Amy Higgins, Oisín Colleran and Cormac Delaney from Holy Rosary College, Mountbellew, Co. Galway focused on the topic “Improving Quality of Beef for Consumers”.

These enthusiastic students began their research by conducting a survey locally of what consumers look for in quality beef.  The results of the survey showed:

• Consumers are prioritising quality over price, with greater attention being given to the provenance of the meat.
• Consumers placed a high emphasis on eco-friendly packaging when purchasing beef.
• The need to create a greater awareness among consumers of the sustainability credentials of beef.

From the research and learning undertaking over the course of the project, the group believe that beef farming as a profession needs to take the concerns of the consumers on board and not simply focus on final weights and prices.  To ensure the profitability of the sector and the confidence of the consumer, proper care and attention must be paid to every detail from animal welfare to the marketing of beef, guaranteeing the consistent quality of Irish beef.

Eoin Kelly, Caoimhe Crean, Caoimhe Horan and Pádraig Kinsella from  Gorey Community School, in Co. Wexford studied the theme of “The Environmental, Economic and Ethical Benefits of Producing Certified Irish Angus Beef”

As part of their project the group conducted a survey with dairy farmers which showed promising results for the consideration of using the Certified Irish Angus breed in dairy farming. They took on the challenge of educating farmers about how they could increase the economic value of a dairy-bred calf by using an Irish Angus sire and organised a number of events aimed at farmers to spread the message. This interesting message was spread among the Gorey community by creating a Certified Irish Angus recipe booklet which was distributed in the local Tesco store.

Emily O’Donovan, Kelsey Hourigan, Helen Savage, Leah Buckley and Rachel O’Gorman from St. Aloysius College, Carrigtwohill Co. Cork studied the theme of “Communicating with the Consumer & Producer”.

In an effort to educate consumers on the beef process, they created an app called ‘Angus Adventures’. The students developed a fun game, allowing app users to ‘rear’ an Angus animal that needed to be fed, dosed, watered and washed, as well as providing interesting facts and information about the Angus breed and the school’s competition.

Rachel Alexander, Barry Stratford, Sophie Reilly, Lloyd Hastings and Kelvin McNally from Royal School Cavan studied the topic of “The Value of Irish Angus as a Production System”.

As part of their promotional events, the group designed breadboards with the slogan “Eat Angus Beef” inscribed on them which communicated their message to consumers when they are engaged in simple daily tasks.

The students had a prominent presence at the Taste of Cavan 2018 and 2019 and gave presentations on stage about the benefits of Irish Angus beef and their experience in the competition.  This experience greatly increased the group’s social and presentation skills.

To highlight the importance of positive mental health among farmers, the group organized a “Walk in my Wellies” day in their school in February 2019.  All proceeds went towards Pieta House, a charity that provides assistance for those suffering from any mental health issues.