September 21, 2020

Members Newsletter Winter 2020

Due to the cancellation of the National Ploughing Championships this autumn and the loss of the opportunity it provided us with to communicate with members, we have issued this newsletter. This will update you on our activities and the work that is being done to support and develop new and existing markets for Certified Irish Angus Beef for the benefit of our members.
September 19, 2019

RTÉ Broadcaster Miriam O’Callaghan presents secondary-school students with Angus calves at National Ploughing Championships

At today’s National Ploughing Championships, RTÉ Broadcaster Miriam O’Callaghan met with five second-level school groups and presented them with the passports for the five Irish Angus Cross calves which they will today bring home with them to rear as part of a unique secondary schools’ competition.

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Schools’ Competition Finalists 2024 🌟 
Before we announce the 2025 finalists in September, we are looking at this year's competitors who completed their journey at our award ceremony in Croke Park on the 1st of March. First up we have Manor House School Raheny 🌟 

Students Caoilinn O’Sullivan Lowry and Aisling Gallagher investigated the topic “Meeting Consumers Expectations on Sustainable Beef Production.” 

At the outset, the students felt that the biggest issues facing consumers would be cost, presentation of beef and traceability. After surveying farmers at the National ploughing championships, they learned these concerns were true but that there was a disconnect between what farmers and consumers expected of each other. It was clear that consumers felt that family farming is a heritage worth protecting and that knowing more about the people that produce their food would be key to their success. 

With this newfound knowledge the students attended and organised events in their community like an information stand at a Christmas fair and organised an animal welfare talk from local vet Bobby Ortiz. 

Find out about our Schools’ Competition on our website 👉 link in bio
 
#SchoolsCompetition

Schools’ Competition Finalists 2024 🌟
Before we announce the 2025 finalists in September, we are looking at this year`s competitors who completed their journey at our award ceremony in Croke Park on the 1st of March. First up we have Manor House School Raheny 🌟

Students Caoilinn O’Sullivan Lowry and Aisling Gallagher investigated the topic “Meeting Consumers Expectations on Sustainable Beef Production.”

At the outset, the students felt that the biggest issues facing consumers would be cost, presentation of beef and traceability. After surveying farmers at the National ploughing championships, they learned these concerns were true but that there was a disconnect between what farmers and consumers expected of each other. It was clear that consumers felt that family farming is a heritage worth protecting and that knowing more about the people that produce their food would be key to their success.

With this newfound knowledge the students attended and organised events in their community like an information stand at a Christmas fair and organised an animal welfare talk from local vet Bobby Ortiz.

Find out about our Schools’ Competition on our website 👉 link in bio

#SchoolsCompetition
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We have your midweek meal sorted! Try our Rigatoni recipe with Certified Irish Angus 🍝 

This classic Italian dish is perfect for a comforting and satisfying dinner. Our recipe includes succulent Certified Irish Angus minced beef simmered in a rich tomato sauce with diced rashers. 

You can buy Certified Irish Angus beef as part of the @tescoirl *Finest Range 🛒 

Ingredients: 
400g lean minced beef - 2 tablespoons of rapeseed oil - 2 streaky rashers, diced - 1 carrot, very finely chopped - 2 onions, very finely chopped -1 celery stick, very finely chopped - 2 garlic cloves, peeled and crushed - 2 tablespoons red wine vinegar - 1 x 400g tin of tomatoes - 2 tablespoons tomato purée - 125mls water or stock - ½ teaspoon ground cinnamon - 1 bay leaf Salt and freshly ground black pepper - 500g rigatoni 

Method:
1. Heat a tablespoon of oil in a large saucepan over a medium heat. Add the diced rashers and cook for 2 minutes, then add the carrot, onions, celery and garlic. 

2. Stir to combine then cover the saucepan with a lid and let the vegetables cook until soft. This will take about 10 minutes. 

3. Meanwhile heat a tablespoon of oil in a large frying pan. Add the mince and fry until browned. At this stage the vegetables will be softened. 

4. Add the meat to the vegetables along with the vinegar, tomatoes, tomato purée, water/stock, cinnamon, bay leaf and season with a little salt and black pepper. Stir to combine. Cover and simmer until it thickens, approximately half an hour. 

5. Cook the pasta as per packet instructions. Drain the pasta and combine with the ragu before serving. 

Don’t forget to save this recipe! 

#CertifiedIrishAngus #RecipeInspiration

We have your midweek meal sorted! Try our Rigatoni recipe with Certified Irish Angus 🍝

This classic Italian dish is perfect for a comforting and satisfying dinner. Our recipe includes succulent Certified Irish Angus minced beef simmered in a rich tomato sauce with diced rashers.

You can buy Certified Irish Angus beef as part of the @tescoirl *Finest Range 🛒

Ingredients:
400g lean minced beef - 2 tablespoons of rapeseed oil - 2 streaky rashers, diced - 1 carrot, very finely chopped - 2 onions, very finely chopped -1 celery stick, very finely chopped - 2 garlic cloves, peeled and crushed - 2 tablespoons red wine vinegar - 1 x 400g tin of tomatoes - 2 tablespoons tomato purée - 125mls water or stock - ½ teaspoon ground cinnamon - 1 bay leaf Salt and freshly ground black pepper - 500g rigatoni

Method:
1. Heat a tablespoon of oil in a large saucepan over a medium heat. Add the diced rashers and cook for 2 minutes, then add the carrot, onions, celery and garlic.

2. Stir to combine then cover the saucepan with a lid and let the vegetables cook until soft. This will take about 10 minutes.

3. Meanwhile heat a tablespoon of oil in a large frying pan. Add the mince and fry until browned. At this stage the vegetables will be softened.

4. Add the meat to the vegetables along with the vinegar, tomatoes, tomato purée, water/stock, cinnamon, bay leaf and season with a little salt and black pepper. Stir to combine. Cover and simmer until it thickens, approximately half an hour.

5. Cook the pasta as per packet instructions. Drain the pasta and combine with the ragu before serving.

Don’t forget to save this recipe!

#CertifiedIrishAngus #RecipeInspiration
...

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🏆The 2024 Winner is.... 
 
Dunshaughlin Community College 🎉 We are thrilled to be at Croke Park to announce this year’s brilliant winners of the #CertifiedIrishAngus School’s Competition in association with @abpfoods and @kepak.foodservice ! 🎆 A special thank you to our host @campbellsuz and special guest @scoen101 👏
 
Eoin O'Sullivan, Eric Allen, Liam Byrne, and David Malone impressed the judges with their 
research "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 significantly lower than the national average. 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. 
 
Well done to all of our finalists from: 
 
🔵 Ursuline Secondary School, Thurles 
🔵 Manor House School Raheny 
🔵 St. Colman's College, Fermoy 
🔵 Dunshaughlin Community College 
🔵 Mercy Secondary School, Kilbeggan 
 
The judges were blown away by the dedication of all finalist groups! Each student should feel proud of their success! 
Wishing all finalists and students involved in the competition the very best in their future! 
 
#SchoolsCompetition #CertifiedIrishAngus

🏆The 2024 Winner is....

Dunshaughlin Community College 🎉 We are thrilled to be at Croke Park to announce this year’s brilliant winners of the #CertifiedIrishAngus School’s Competition in association with @abpfoods and @kepak.foodservice ! 🎆 A special thank you to our host @campbellsuz and special guest @scoen101 👏

Eoin O`Sullivan, Eric Allen, Liam Byrne, and David Malone impressed the judges with their
research "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 significantly lower than the national average. 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.

Well done to all of our finalists from:

🔵 Ursuline Secondary School, Thurles
🔵 Manor House School Raheny
🔵 St. Colman`s College, Fermoy
🔵 Dunshaughlin Community College
🔵 Mercy Secondary School, Kilbeggan

The judges were blown away by the dedication of all finalist groups! Each student should feel proud of their success!
Wishing all finalists and students involved in the competition the very best in their future!

#SchoolsCompetition #CertifiedIrishAngus
...

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