| Commercially Available Burgers: |
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Omega Beef Burger: |
| Lower in essential oils due to high concentration of a grain diet. |
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High in Omega 3 due to natural diet. |
| Animals kept in high-density housing system for long periods. |
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Totally natural year-round grazing system |
| Non-traditional high input Continental Breeds used |
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Traditional Western European beef breed |
| Extremely high throughput; industrial abattoir = 500 plus cattle per day |
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Artisan butchery skill used. Extremely low throughput. |
| “A single fast food hamburger now contains meat from dozens or even hundreds of cattle.” Eric Schlosser, Fast Food Nation. |
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Each burger can be traced back to one animal. |
| Loads of additives |
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Absolutely no fillers / flavourings / Colouring's / Preservatives / Gluten-free. |
| Visitors not welcome in factory farming systems for “health and safety reasons” |
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Open gate policy. People are welcome to visit farm and see any aspect of process |
| Conventional System |
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Full organic certification. IOFGA License number 1039 |
| High ecological impact system, e.g. slurry, pollution, etc. |
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One animal per 10 hectares |
| Fast growing breeds |
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Slow-growing breed |
| Factory scale farm |
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Family scale farm |
| Mechanically recovered meat or MRM as it’s known in the trade”; this grisly process involves blasting any remaining meat off a carcass with a high pressure hose. The remaining slurry is sieved to separate the liquids from the solids-which are then minced onto fine paste. This can be used in sausages, burgers, meat pies and cheap pates.”- Hugh Freanley-Whittingstall, Meat |
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Each burger is hand-made from prime cuts of Galloway beef |
| Contains high levels of fat-up to 50% in some cases. |
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Contains just enough fat to give a traditional robust beef flavour. |
| Processed under three days and vac-packed in primal for convenience with no water loss. |
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All beef dry-aged for a minimum of two weeks. Water content reduced by 20% |
| A lot of media attention as to origin of meat products being sold as Irish, when in fact they are from Thailand , Brazil , etc. with no reliable traceability. |
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All products guaranteed Irish. Reared on own hill farm in South Tipperary. |
| May be imported. High food miles |
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Local; Irish. Lower food miles. |
| Fast Food |
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Slow food |
| Fed on genetically modified grains |
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GMO free/hormone-free diet |
| “Animals used to make ¼ of the nation’s ground beef – worn-out dairy cattle- are the animals most likely to be diseased and riddled with antibiotic residues.”- Eric Schlosser, Fast Food Nation. |
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All our meat products are from premium cuts of prime beef guaranteed under 30 months of age. |
| Major focus of factory farming is that every usable square metre has to return a profit. |
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A 2 acre plot of our farm has been fenced off as a wildlife habitat. |
| Hedgerow removal is part of policy of large-scale commercial farming. |
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Hedgerow maintenance is part of overall management plan of farm. Trimming is done outside nesting season. |
| Push to feed cattle grains. For all grains fed, only 5% will end up as human food- grains which could’ve been eaten by humans in the first place. |
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The philosophy behind sustainable natural healthy beef production is to utilize grass which is not digestible by humans to produce a food product for human consumption. |
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