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OverviewLiam and Sinead Byrne are bringing the delightful taste of water buffalo to Co. Wexford and beyond from their family farm in Ballygarrett Co. Wexford. Darker in colour than beef, buffalo meat is seen to be a lower in fat alternative as well as being high in protein.
Meet The Maker
Liam Byrne, a fourth generation farmer and his wife Sinead started their water buffalo farm in January 2016, with a view to bringing something unique and natural to the Irish market. Their herd of water buffalo are raised on their family farm in Wexford. Macamore Buffalo products are available to buy direct from the farm, through their online shop and are also featured on the menus of some top eateries in Irelandand beyond.
Buffalo farming has become a relatively new development in Ireland, as farmers look to diversify their operations and farming methods. This is the case for Liam Byrne, who started his buffalo farm with wife Sinead in January 2016. The couple wanted their new venture to be natural, environmentally friendly, nutritious and to have incredible taste. Water buffalo meet all these requirements and more.
Water buffalo are a multi-purpose animal that can supply both meat and milk to consumers. Darker in colour than beef, buffalo meat is seen to be a lower in fat alternative, as well as being high in protein. Water buffalo are also a very robust animal suited to various conditions and because of this, very little veterinary intervention is needed.
The buffalo are prepared for consumption by longstanding Wexford town family butcher, Richie Doyle Butchers. Currently, most of the sales and distribution are done through the butcher and direct from Liam on the farm. These buffalo products have grown in popularity and demand is soaring. Butchering has grown from one animal a month, to one a fortnight, to now one a week. Liam is careful not to produce too much meat at a time as he is still building his herd and wants to do this as sustainably as possible.
Macamore Buffalo are passionate about their animals and how they are looked after and fed and use traditional farming methods and are involved in the Department of Agriculture’s GLAS scheme. GLAS is an agri-environmental initiative which encompasses traditional hay meadows, low-input pastures along with bee, bird and bat conservation among its programmes.
Although they are not registered organic farmers, they do follow many of their principles. Liam is careful to not to produce too much meat at a time as he is still building his herd and wants to do this as sustainably as possible.
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