Certified Irish Angus School Finalist Booklet 2024

Applications are now closed for the 2024 competition.

 

  • We are currently judging the interview scores and will be letting schools know if they have been successful in reaching the interviews around the 24th January via email.
  • The next stage of the competition will be the finalist exhibition will take place on the 1st March in Croke Park.

Interested in taking part?

          • Talk to your friends and decide who is on your team.
          • Decide what topical area of Agriculture/Agri Food you would like to focus on as a group.
          • Make sure to keep an eye on the work we are doing and how that would link to a topic that you decide on.
          • Research your topic and layout for your video.
          • Record your video, send it to us and fill out the application form below.

If you would like to know more about the competition please get in touch schools@certifiedirishangus.ie.

Competition Background

This exciting competition, which we run with our partners ABP and Kepak, challenges students to rear five Irish Angus calves over 18 months while completing a research project. The initiative aims to promote the Certified Irish Angus brand while educating students about the care and attention required to produce quality beef for consumers.

The organisers seek applicants who are eager to learn and have a willingness to engage in all activities from being outdoors, caring for animals to events with Agri-industry experts

 

 

Who can enter the competition?

Benefits of Taking Part

The students get the opportunity to meet and present their ideas to industry experts from the likes of Bord Bia, ABP & Kepak, Tesco, Department of Agriculture, Irish M.E.P.’s and European Union officials.

Each group that wins calves benefits from the proceeds raised through the sale of the animals at the end of the competition. The overall winners also receive a bursary towards further education.

With the new Agricultural Science course project for Leaving Cert this competition also offers students a ready made topic for their research project in their 5 Angus Cattle and access to industry experts for advice and guidance.

For the competition students are encouraged to pick a topical area related to Agriculture and offer their solution. The project themes students have looked at in the past include:

Improving Animal Genetics; Women in Agriculture; Succession; Increasing Consumer Awareness of the Quality of Irish Food, and how they relate to the Angus breed of Cattle.

Competition stages

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Interested in taking part?

Our next round of applications is open until 25th October 2023.

Record your 3 minute video and fill out the entry form above to enter your team.

Previous Winners

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.

Susan O’Neill, Jane McNamara, Aishling O’Neill, Aoibhinn Leahy & Emily Walsh from Laurel Hill Secondary School in Limerick city explored a project on ‘The Importance of Irish Agriculture’.

The group created lesson plans that could be used by primary school teachers to explain agriculture, beef production and the benefits of Certified Irish Angus beef.

Mark Shorten and Conor Lehane from St. Brogan’s College, Bandon, Co. Cork investigated the topic “The benefits of Irish Angus cross Friesian calves for a mixed dairy and beef farm”.

They used their involvement in the campaign to give back to their community by hosting an event to raise funds for local charity, Cancer Connect.

They also donated a significant portion of the proceeds from the sale of their calves to the West Cork Rapid Response Unit and to their school for use in supporting students with mental health issues.

Eithne Murray, Tara Frehill, Emily Browne and Shauna Jager from Our Lady’s School, Terenure explored the topic of “Increasing market awareness of the benefits of Certified Irish Angus Beef”.

The group defied the odds emerging as clear winners in spite of being based in an urban setting, with no farming heritage or previous farming experience. They conducted research and set about increasing market awareness of the benefits of Certified Irish Angus Beef through events with fellow students, teachers, parent groups and in their community.

Clionadh Condon, Laura Clancy, Aoife Dullea and Meabhdh Sexton from Sacred Heart Secondary School, Clonakilty, Co. Cork studied the theme ‘Sustainability’.

To these bright young girls who all hailed from family farms in the Clonakilty area, sustaining their family farms through reducing labour and increasing income was the key element for their project. Using the unique advantage of the long grazing season in West Cork, they compared the performance of animals kept indoors versus those kept outdoors and the substantial reduction in cost, labour and resources by the animals being outdoors. They showed how this benefitted the farmer and the environment through reduced machinery activity.

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.

2023

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.

2022

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.

2021

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.

2020

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.

2019

Susan O’Neill, Jane McNamara, Aishling O’Neill, Aoibhinn Leahy & Emily Walsh from Laurel Hill Secondary School in Limerick city explored a project on ‘The Importance of Irish Agriculture’.

The group created lesson plans that could be used by primary school teachers to explain agriculture, beef production and the benefits of Certified Irish Angus beef.

2018

Mark Shorten and Conor Lehane from St. Brogan’s College, Bandon, Co. Cork investigated the topic “The benefits of Irish Angus cross Friesian calves for a mixed dairy and beef farm”.

They used their involvement in the campaign to give back to their community by hosting an event to raise funds for local charity, Cancer Connect.

They also donated a significant portion of the proceeds from the sale of their calves to the West Cork Rapid Response Unit and to their school for use in supporting students with mental health issues.

2017

Eithne Murray, Tara Frehill, Emily Browne and Shauna Jager from Our Lady’s School, Terenure explored the topic of “Increasing market awareness of the benefits of Certified Irish Angus Beef”.

The group defied the odds emerging as clear winners in spite of being based in an urban setting, with no farming heritage or previous farming experience. They conducted research and set about increasing market awareness of the benefits of Certified Irish Angus Beef through events with fellow students, teachers, parent groups and in their community.

2016

Clionadh Condon, Laura Clancy, Aoife Dullea and Meabhdh Sexton from Sacred Heart Secondary School, Clonakilty, Co. Cork studied the theme ‘Sustainability’.

To these bright young girls who all hailed from family farms in the Clonakilty area, sustaining their family farms through reducing labour and increasing income was the key element for their project. Using the unique advantage of the long grazing season in West Cork, they compared the performance of animals kept indoors versus those kept outdoors and the substantial reduction in cost, labour and resources by the animals being outdoors. They showed how this benefitted the farmer and the environment through reduced machinery activity.