Research and development in the beef industry is the responsibility of Teagasc, the universities and the industry itself.
As far as Teagasc is concerned, the key objective of the research and development programme is the production of high quality healthy beef in a consumer friendly manner. Current activity includes research into producing consistently tender beef and how to produce lean beef with less fat content in the meat and with a fatty acid profile more compatible with current human dietary recommendations. Research is also being undertaken into the positive influence of grass on the concentration of the anti-carcinogenic conjugated linoleic acid in beef. On the food safety side, Teagasc has carried out work on the development and implementation of a HACCP system which is designed to ensure the processing of beef in meat plants takes place in accordance with the highest veterinary standards.
The ultimate objective of all this research is to produce a product which is not only safe to eat but in fact makes a positive contribution to a healthy diet and is in line with the demands of consumers in the various markets we aim to develop. It is hoped that the result of the beef research and development programme will support efforts to increase consumption of beef on the home and export markets.
Teagasc research is carried out in collaboration with similar research programmes in competitor countries, including INRA – France, RIKILT – Netherlands, University of Bristol, Danish Meat Research Institute, and USDA – Philadelphia Laboratory. This keeps the organisation abreast of international developments that are relevant to Irish beef producers and processors.
