Dairy-Beef Systems Dominate Irish Beef Production in 2025

According to data presented at the BEEF2026 event in Co. Meath, Ireland, cattle from the dairy herd constituted 62% of the beef cattle processed in the country in 2025. The biennial event, hosted by Teagasc at Grange, focused on sustainable performance in the beef industry.

The research highlighted a significant trend in Irish beef production, with dairy-beef becoming a crucial component. This shift aligns with a 40% increase in dairy cow numbers since 2015, which has led to more cattle being sourced from dairy herds for beef production.

One of the notable developments presented was the increased use of technologies such as sexed semen. This contributed to 63% of calves born to dairy cows in 2025 being beef-sired. As a result, fewer dairy heifer replacements were required due to stabilized dairy cow numbers.

The event also showcased findings on breed types, indicating that early-maturing systems are more profitable than late-maturing ones. This is attributed to lower calf purchase prices and fewer finishing days. Breeds like Angus and Hereford, known for early maturation, dominated calf registrations, surpassing Holstein-Friesian and late-maturing breeds such as Limousin and Belgian Blue.

The research further revealed that the national average age at finish for dairy-beef steers was 27 months, with an average carcass weight of 329kg, while for heifers, it was 25.5 months with a carcass weight of 282kg.

Additionally, integrating clover and herbs into grass swards emerged as a strategy to boost profitability in dairy-beef systems. This practice reduces the need for nitrogen fertilizers and enhances animal performance.