June: Long Days Ahead S1E6

In this weeks episode Conor ponders whether to plant conifer forestry or leave his untamed mountains to nature. We check on the suckler herd and Conor shows you how to fix a hole in your pipe ;)
Take a behind the scenes look into how our burgers are made. From farm to factory and straight to you. Sustainable dining at its best. Finally Conor cooks up our own steak, burgers and pork on the BBQ! You can cook from frozen as long as the core reaches that magic number . . . 75!!!! That's 75C for anyone that's not Irish and doesn't know the Safefood ad!!
(Disclamer: I'm just a farmer, it's your own fault if you get sick!)
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Check out our website: www.finnowfarm.ie
Follow us month by month as we show you archival footage which documents our journey from mixed farming practices into Wagyu Beef.
In this series, each episode is made up of short videos, which give you an insight into farm life at the time. Our journey begins at the start of 2022, when we are emerging from the Covid-19 pandemic. The videos might leave you with more questions than answers! Don't be afraid to drop us a comment! Who knows, we might feature your question at the start of next month's video!
Finnow Farm is located in Co. Cork, Ireland. Surrounded by lakes, waterfalls and forestry, it gets its name from the River Finnow, which runs alongside the farm.
Descending from a long line of farmers, Conor is the third generation to farm in Ballinatona.
Dairy farmers for over 80 years, Conor turned to beef farming in 2010 and began breeding Wagyu - a breed of cattle originating from Japan. Wagyu beef is renowned for an intense marbled appearance which results in a tender, melt in the mouth meat.
On Finnow Farm our cattle are fed on a grass-based diet. Our cattle roam lush fields and mountains, grazing on green grass and native mountain herbs. As members of the Irish Organic Association, we value animal welfare and natural farming methods.
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