DawnDirectUK

I S S U E N O . 2 8 W I N T E R 2 0 1 8

This time last year we reflected optimism for 2018 having maximised the opportunities presented in new and traditional markets in 2017; a year in which the national kill grew by 100,000 head.

Following on from the wettest winter for decades we endured freakish snowfalls in February and heavy rainfall in March & April which delayed turnout this year. After an encouraging late spring was followed by one of the warmest, driest summers on record, conditions proved very challenging for many farms which affected livestock, their thrive, feed costs and available supplies which saw livestock sales to factories strong from mid-summer until now.

The exceptional summer heat was common throughout northern Europe leading to greater burger consumption and lower primal

cut usage and this in tandem with large livestock supplies led to pressure on pricing and finished product stocks which continued to prove a challenge for all concerned.

As we face into 2019 we look to the future and continue to develop new markets as we tackle environmental concerns, Brexit, and growing challenges in the suckler sector. We will work even harder to maximise our premium sales on a global level at a time when European production is forecasted to decline over the coming years.

To our suppliers, customers and your families thank you for your business and Happy Christmas to you all.

Niall Browne, Chief Executive

SIAL ParisDawn Meats and Dunbia exhibited independently at SIAL for the first time in mid-October. This renowned international food fair afforded the company a unique opportunity to exhibit our produce, headline our brands and communicate to our established and potential customers our top quality beef and lamb offering. The group was delighted to receive so many expressions of congratulation for our first solo exhibit following many years on the iconic Bord Bia stand.

CEO Niall Browne commented that this significant investment in marketing was necessary to ensure the enlarged Group was represented in the best possible way and allowed Dawn Meats and Dunbia to compete for global opportunities in the face of the challenges likely to arise post Brexit.

As we go early to print to avoid getting lost in the Christmas postal rush we, like the rest of the world, await the outcome of the pre-Christmas Brexit deliberations in the UK which has the potential to significantly disrupt trade in the future.

Regardless of the outcome, we will continue to ensure that we identify and penetrate the best possible markets for Irish beef and lamb globally.

As we enter 2019 we are encouraged with the promising start to trade in the Chinese Market which is expected to remain a significant importer of beef over the next number of years as beef consumption continues to increase. The predicted drop of over 2% in European production in the coming years and the potential from other South East Asian importers provides a great opportunity for Irish beef and lamb exports.

We should also not forget that a Mercosur deal is in negotiation with the EU which could see up to 100,000 tonnes of steak meat gain entry to the European market from South America.

This is an obvious concern for Ireland, and Paul Nolan of Dawn Meats recently addressed these concerns to a sitting of the European Parliament.

Brexit

www.dawnmeats.comFOLLOW US ON

This time last year we reflected optimism for 2018 having maximised

Christmas Message

Doing it your wayThis festive season should be remembered not only as a season of good will but also the season of good news because after one of the most difficult years in beef farming we are delighted to see our farmer suppliers Clive Buttimer and Paul O’ Brien (both Cork Men) make the finals of Bord Bia’s Sustainable Production Awards and John Phelan from Kilkenny win the Zurich Beef and Safety Farmer of the Year Awards.

These farmers between them not only apply the highest standards in beef farming but selflessly share their skills, drive and success with their fellow producers and do us all a great service by sharing their experience and insights showing us that where there is focus, there is success...well done to Clive, Paul and John.

Normal life quickly returned to the Newford Demonstration farm following a noteworthy open day on 5th September. Whilst revised plans are currently being formulated for the remaining years of the project, we have started to process the 2017 crop of livestock with some interesting and improved results on last year.

14 steers of the 2017 progeny were slaughtered on the 15th November last at 21 months. The average carcase weight was 374kg deadweight and killed out at 53%. Carcases graded well coming out with 4 U’s and the remaining 10 being R’s with 3’s in fat cover.

We are seeing an increase in carcase weights due to the current breeding policy and the fact that the herd now contains more mature cows. These animals grew at 1.05kg DLWG per day since birth. The rest of 2017 progeny steers are planned to be processed before the year end and a full analysis will be reported in Jan 2019.

The 2018 crop of weanlings were housed on the 10th November and weighted in at 353kg’s for the male calves and 333kg for the heifers.

What a difference a year makes, winter feeding in 2017 started on the 6th Sept and this year we were at grass until mid-November. The extended grazing period in 2018 coupled with more silage being taken out as bales in August and September has left Newford with ample stocks of winter feed.

I S S U E N O . 2 8 W I N T E R 2 0 1 8

If you require further information please contact our procurement team:

Declan Keely Dawn Ballyhaunis Beef & Lamb 087 2244681Anthony Dowd Dawn Ballyhaunis Beef 087 2625090Roger Ryan Dawn Ballyhaunis Lamb 087 2534327Paul Mullaney Dawn Charleville 087 9614323Daniel Bergin Dawn Charleville 087 9178779Conor Howley Dawn Charleville 087 9113953Micheál Murphy Dawn Charleville 086 245 6413Peter Quinn Meadow Meats, Rathdowney 086 2611816Sean Behan Dawn Grannagh 087 2561836Kevin Cullinane Dawn Grannagh 087 4192123Walter Cleary Dawn Grannagh 087 7382295John Neville Dawn Grannagh/Charleville 087 2232469Niall Grufferty Dawn Slane 086 8937517Sarah Gogarty Dawn Slane 086 0485145

Procurement Contacts

Clive Buttimer

John Phelan

Paul O’Brien

Newford Update

Busy in the Kitchen

As part of our ongoing “Nose-to-Tail” series in conjunction with the Chef Network around the country we recently hosted a well-attended workshop in GMIT Galway.

In tune with the onset of Winter, Dawn Meats John Dunne deboned a beef forequarter and enthralled his audience of chefs with a skilful performance at the block converting the beef quarter into a wonderful array of cuts and trims high in nutrition and great value.

As always, the chef followed the butcher and at this event we were delighted to welcome chef Wade Murphy of restaurant 1826 Adare. Wade skilfully transformed John’s cuts into a number of his favourite dishes whilst our keen audience thrilled with his demonstration noted his useful tips for their busy kitchens - watch out for one of his recipes in the next edition of Dawn Direct.

Up the Cats

Croke Park on a hurling final day wouldn’t be in the ha’penny place as regards excitement and competitiveness when compared to the Savour Kilkenny Cook Off in late October where Jackie Tyrell and Paul Murphy togged out and took to the kitchen in front of a massive Kilkenny crowd.

Mentored by Chef Edward Hayden, Jackie pulled clear with his Beef Bourguignon just pipping Paul’s Lamb Rack, despite Anne Neary’s protestations to our referee Anthony Smith.

McDonald’s Conference The Annual McDonald’s UK & Ireland Supply Chain Conference took place in Wembley in November. McDonald’s UK and Ireland leadership team members were in attendance along with franchisees and suppliers.

We were delighted to have our very own Mary Evans recognised with the “Outstanding Contribution of the Year” award for her diligence and dedication to excellence in her on-going work with the McDonald’s Supply Chain team on behalf of Dawn. Through proactive and timely communication with the QA team and the sharing of best practice and collaboration

with other suppliers, Mary exemplified the essence of what McDonald’s require by way of supplier self-managed excellence.

www.dawnmeats.comFOLLOW US ON

China here we come

After a long journey over several years and through international auditing, protocols and production preparations, we were delighted to have shipped the first containers of beef from our Charleville plant to customers in China.

Reaction to these consignments which arrived in to the market last month have been very positive and we are pleased to say our Sales Manager Min Yin is very busy as she liaises with our Chinese customers and continues to promote and develop this new and exciting market over the coming years.

We are delighted to report that the feedbackfrom the Young Farmer participants in YBFSP 2 has been very positive in terms of the perspective it has given young farmers. Very practical lessons and training have been provided In various disciplines from finance, to lean management and farming excellence through to market requirements and consumer challenges.

The programme will be wrapped up inmid-January with a visit to the UK to see one of our added value production units, a McDonald’s outlet and also visit a number of British farmer suppliers to our Dunbia plants.

I S S U E N O . 2 8 W I N T E R 2 0 1 8

1. Take the beef out of the fridge and leave it to come up to temperature overnight or for at least three hours. Tip the garlic and all the herbs and spices into a large roasting tin and, using a blow torch or under a hot grill, singe the herbs until they start to smolder (if using a grill to do this, do not leave it unattended), then leave to cool slightly.

2. Heat oven to 100C/80°C fan/gas ¼. Rub a tbsp of salt over the meat, then sit the joint on top of the herbs. Pour over the wine, then tightly tent the tin in a couple of sheets of extra-wide foil. Roast in the oven for 1 hr. then reduce the temperature to 70°C/50°C fan (if you have a gas oven, don’t adjust the temperature), and slow roast for 3 hrs more.

3. Remove the foil, then insert a digital probe into the middle of the joint – when the temperature reaches around 60°C, it’s ready. If the meat is not up to temperature, increase oven to 150C/130°C fan/gas 2, and roast with the foil off, checking the temperature every 15 mins. While the beef is cooking, make the glaze by whisking the ingredients together.

4. When the beef is cooked, remove from the oven and increase the temperature to 230°C/210°C fan/gas 8. Return the beef to the oven for 5 mins to crisp and blister the fat, then generously brush the glaze all over the joint and return to the oven for 5 mins until sticky and slightly charred – keep an eye on it, as it will burn very easily at this stage. Lift the beef onto a chopping board and leave to rest for 20 mins.

5. To make herb gravy, put the roasting tin over a low heat and stir in the flour to make a gloopy paste. Add in any remaining glaze, then carefully pour in 500ml boiling water. Boil for a few minutes, then strain into a small pan and keep warm. Serve the beef in thick slices, with gravy on the side.

Ingredients3-bone rib of beef joint (about 3-3½ kg)

4 garlic cloves, left whole but bashed once

4 rosemary sprigs

Fresh thyme

Handful bay leaves

4 allspice berries

4 cloves

1 tsp black peppercorns

200ml red wine

1 tbsp plain flour

For the glaze

2 tbsp Bovril

2 tbsp Dijon mustard

1 tbsp black treacle

Movember FundraisingDuring the month of November, Dawn Meats and Dunbia proudly showed their support for the Movember Foundation. Participants across our sites in Ireland and the UK have collectively raised more than €11,000.

Employees fundraising efforts included; sponsored moustache growing, cake sales, auctions, quizzes and more. The funds raised will go towards supporting prevention initiatives and awareness around Prostate Cancer, Testicular Cancer and Suicide Prevention.

Thank you to everyone who took part and to those who kindly donated.

Graduate ProgrammeIf you are passionate about Irish food and interested in joining our team we have exciting opportunities for you. Develop your career in areas including; accounting and finance; agriculture and livestock procurement; engineering; food safety and quality; health, safety and environmental; human resources; new product development; production and operations; sales and commercial.

To apply go to www.dawnmeats.com

www.dawnmeats.comFOLLOW US ON

Christmas Roast Rib of Beef