Feature: Weir family and M&W Meats

By Libby Clarke

David Weir and some of his Aberdeen-Angus sired calves

The Weir family farm based on the outskirts of Dungannon, County Tyrone, is home to more than 100 suckler cows and followers. Recent times saw the farm purchase Aberdeen-Angus bulls, and as David Weir explained it makes perfect sense.

“Since opening our butchers shop three years ago we have seen for ourselves the overwhelming demand for Aberdeen-Angus beef across the counter. Customers often ask specifically for it as they are highly impressed with the mouth watering flavour and texture.”

The decision to run two black bulls was an easy one to make as there is a definite shortage of commercial Aberdeen Angus cattle in Northern Ireland, adds Mr Weir. “It is very difficult to source any volume of commercial Angus out of a certified bull.”

Mr Weir has also found that Aberdeen-Angus sired calves are quick to get to their feet and suckle. “They are grass fed until weaning. This is a tremendous bonus that they do not require additional feeding by way of concentrate. The cost of meal has increased dramatically in recent times, and since using the Aberdeen Angus bulls we have found that our bills have actually reduced. When the calves are weaned they receive a crimped wheat meal ratio made up from wheat grown on the farm.”

A typical Aberdeen-angus sired calves off one of the herd's suckler cows

An added plus point of the breed, which is clearly evident on the Weir farm, is the ability to finish beef earlier than many other Continental breeds.”We have found we can produce well finished steers and heifers at about 15 months of age which again has had a positive impact on our overheads”

Aberdeen-Angus sirloin steaks

The finished product is sold over the counter at the busy butchers shop that he runs in partnership with son in law Clayton Moore. M&W Meats opened the doors for business in September 2006, and have since enjoyed tremendous success building a reputation for selling consistently good produce. The shop, which is based at Scotch Street, Moy Road, Portadown now supplies over a dozen retailers right throughout the district in addition to a busy over the counter trade.

Breeder Robin Lamb with Clayton Moore and David Weir

Mr Moore explains:”M&W Meats has grown from strength to strength as the word has spread that we don’t compromise on quality. We are proud of the selection of beef, chicken and pork products that we can offer consumers, in addition to a full range of cooked and ready for the oven dishes. Beef is hung for a minimum of 21 days to ensure that the flavour is just right for our customers – and they tell us they have never tasted better!”