The Sustainable Beef project aims to work closely with the 12 producers selected specifically for the project, by our primary beef processors to drive commercial benefits for beef producers. We believe that by working closely together we can bring improvements to animal welfare, food quality and environmental practices, which will benefit the whole beef industry. We aim to apply practices based on sound scientific reasoning to improve both productivity and profitability at farm level. Once we have proven (or disproved) the results on these farms they will be used as demonstrate units for our wider supply base.

The TSBP is based on 4 main projects:

1. Meat Quality
2. Environment
3. Farm Veterinary Health Planning
4. Housing & Flooring

The project is managed by our Producer Club Manager, David Maher and is worked in partnership with our four primary beef processors St Merryn Meats Ltd, Southern Counties Fresh Foods Ltd, Foyle Food Group, and McIntosh Donald Ltd.

TSBP have teamed up with Matt Dobbs from Westpoint Veterinary Group, Ruth Layton from the Food Animal Initiative and Alan Bason from Berry's to deliver on farm consultancy, farm costings and implement Veterinary Health Plans which our meaningful, reduce disease cost of production and improve the overall health of our herds.

TSBP Producers, click here