< Sustainability through cross breeding
Speaker - Richard Phelps
Speaker - Sean Chubb

How can hybrid vigour benefit beef and dairy supply chains? Our expert speakers will explore the issues in the fourth session of the BCBC 2023 Conference.

Benefits and insights of an integrated beef supply chain is the topic of Richard Phelps’s presentation opening the session. Richard is Group Agriculture Director for ABP UK and Managing Director of Blade Farming, and will outline how collaboration – particularly on genetics – can help overcome challenges and maximise opportunities currently faced by the sector.

Carmarthenshire beef farmer Aled Evans will share the story of how he and brother Iwan devised a dairy calf rearing system and beef finishing enterprise which had lifestyle and legacy targets first and foremost. Since starting the business seven years ago, they have become one of the UK’s flagship grazing units expanding from 180 calves in 2015 to 650 in 2021, and were named Farmers Weekly Beef Farmer in the same year.

James Evans, Director of Farming at Grassroots Farming, will discuss how the business was established by three farmers who spotted an opportunity to supply beef from regenerative farms to a national burger chain. The business suffered some Covid-related setbacks but has now entered an agreement to provide all 45 ‘Honest Burger’ restaurants with certified regenerative beef by 2024.

Flintshire dairy farmer Rhys Davies will open the Dairy Day session with his exploration of how Economic Breeding Index (EBI) helped the farm achieve its breeding aims. Rhys will also share his findings from a Farming Connect funded tour to leading grass-based herds in Ireland and a Teagasc research farm at Moorepark.  

Walford College made the decision to move to an autumn block grazing system for its dairy unit in 2019. Tom Moore, the college’s Farm Manager, and Sean Chubb, Consultant with LIC, will explain to delegates how the changes alongside cross breeding, grazing efficiency and cost control were all crucial elements of their work to improve the farm’s sustainability. Tom and Sean have been working together over the past three years, focusing on milk from forage and lowering input costs across the whole business.

See the complete programme for this year’s conference and book tickets here