PURE BRED AUBRAC BULLOCKS 2016
BRED BY KIM McCALL
FINISHED BY RICHARD GREEN
Tag Nbr D.O.B Grade Dead Weight Dam Sire Slaughter
40962 03/02/14 U+4- 527 Faltic 4 Candles 26mts
10968 13/02/14 U=4= 425 Coquelicot 4 Candles 24mts
80982 04/03/14 U=4- 426 Elka 4 Candles 24mts
50988 11/03/14 U=3= 414 Everest 4 Candles 24mts
21001 03/04/14 U-4+ 413 Djameira 4 Candles 23mts
61005 27/04/14 R=3+ 397 Gladys 4 Candles 22mts
50955 20/01/14 U=4- 441.8 twin Delta 4 Candles 25mts
60956 20/01/14 U=3- 445.1 twin Delta 4 Candles 26mts
40970 14/02/14 U=4- 449.2 Tashkent 4 Candles 26mts
20977 26/02/14 R=4+ 433.6 Vinny 4 Candles 25mts
30978 27/02/14 U-4- 463.2 Elise 4 Candles 25mts
30986 09/03/14 U+4- 450.6 Fontiah 4 Candles 25mts
40987 10/03/14 U=3+ 431.2 Gum 4 Candles 25mts
60989 14/03/14 U-3= 417.5 Daffodil 4 Candles 26mts
80990 14/03/14 U=4- 432 Dominica 4 Candles 25mts
90991 15/03/14 U-4- 414.2 Ecrin 4 Candles 25mts
10992 18/03/14 U=3+ 470.2 Cotton 4 Candles 24mts
70973 19/02/14 U+4= 428.3 Basel 4 Candles 26mts
90975 22/02/14 U-3= 437.1 Grizzly 4 Candles 26mts
10984 07/03/14 U-3= 427.1 Reinette 4 Candles 25mts
EDDIE WALSH AND SONS CRAFT BUTCHERS IN BALLINTRA CO. DONEGAL:
Eddie Walsh & Sons Craft Butchers was established in June 1962 by Eddie Walsh in Ballintra, Co. Donegal. They supply high quality award winning meats which comes straight from their farm to your fork.
EWS Traditional Butchers run by three generations of the Walsh family claimed a host of titles at the recent event organised by the Butchery Excellence Scheme (BES). This family-run business is proudly carrying on the tradition that began when Eddie Walsh opened his butcher shop in Ballintra in 1962. Eddie passed away in May last year but his name and his craft live on through his family. Winning this prestigious competition will add to an already strong reputation for quality meat and great customer care.
The Ulster Sausage and Burger Competition took place recently at CAFRE’s Loughry campus in Cookstown, Co Tyrone. EWS Traditional Butchers were awarded the overall prize after winning the Best Traditional & Housewife’s Choice Sausage and the Best Steak Burger categories.
Liam Walsh from EWS Butchers said: “We are very proud to have won the overall accolade at the Ulster Sausage & Burger Competition, especially in the competition’s inaugural year. We were up against some serious contenders from other talented butchers but we were confident that our products could take away the top prize.”
The award-winning burger developed by EWS Traditional Butchers was also a winner in the Barbeque category at last year’s All-Ireland competition by the Association of Craft Butchers of Ireland.
They are also winners of the Best in Ireland Award in 2012, 2013 and 2014!
WP WALSH, BUTCHER at EWS says’When we first saw the Aubrac Breed, we found them to be an exceptional butchers animal. Having purchased a number of Aubrac Cattle for our own breeding purposes, when at a later stage a few of the progeny were slaughtered for our own butchery use, we found that the Aubrac Beef possessed a perfect covering of light fat and some marbling. The carcass of the Aubrac have the correct amount of muscle also and a meat to bone ratio and bone-out percentage which is second to none. The Aubrac carcasses have preformed exceptionally in the factories and continue to hit the U’s and E’s grade consistently’.
Not only does the Walsh family have Prize-winning Beef, they also have prize-winning Aubrac show cattle!
Watch video from the Rockhill Aubrac Herd here: https://youtu.be/8ulLkVZ296E
Purchase their Multi- award winning Aubrac beef direct from their butcher shop. Visit their website here
Contact EWS here
Kill- Out Results:
Crossbred Progeny sired by Aubrac Stockbull- Johnstown Frank 6014, slaughtered from the farm of Joseph Cunnane, Derrybrack Aubracs, Kilkelly, Co. Mayo.