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A medieval theme has been selected for Waterford’s third food festival, which takes place in the county
from April 16th to 18th.

Spit-roasting suckling pig in the market square in Dungarvan, demonstrations of traditional brewing
and food trails for edible foods in Colligan Wood and for seaweed on Clonea Strand are among the
centuries-old activities that will feature side by side with local produce available from Waterford food
producers and chefs.

During the festival, a range of “foodie” events will be held including demonstrations by some of the country’s
top chefs, including Dungarvan’s Paul Flynn, Neven Maguire, Derry Clarke and Catherine Fulvio and local
chefs Eunice Power, Louise Clarke, Conor Foran and Shane McGrath.

Special festival food menus, in keeping with the medieval theme, are on offer in local restaurants and there
are food-tasting trails over the weekend.

Irish Times 05/03/10

Dawn Meats

Save our Sucklers 



Welcome to the newly formed Dawn Meats Save Our Sucklers (SOS) Club.  This initiative is designed to help improve returns for the Irish Beef Producer through increased productivity from the Suckler herd.

Dawn Meats hope that this initiative – which has been made possible as a result of Dawn’s successful negotiations with a number of its European customers – will deliver many benefits to the industry including:

• Improved livestock output.
• Improved financial returns from the Suckler herd.
• Earlier cow culls – resulting in improved herd vigour and fitter slaughter cows.
• Proven heifer replacements.
• Swing to higher bonus grades on the QPS.
• Additional value to national beef exports.

In keeping with the current legislation, best practice and current customer requirements the main requirements which the SOS Club Members must abide by are as follows:

• Farm must be certified under the Bord Bia Farm Quality Assurance Scheme.
• Heifer for bulling must be ¾’s bred continental, crossed with easy calving pedigree registered beef bull.
• Minimum age of impregnation is 15 months and a minimum weight of 360 kgs.
• Maximum age of once bred heifer for slaughter is 36 months; Under 30 months will attract BQAS Bonus.
• Deadweight Carcase weight range is to be between 300 and 380 kgs.
• The CMMS will be used to determine validity of animal. This will be final.
• Payment Grid:
o Base price is quoted steer price as quoted on the week.
o BQAS bonus will be paid on those eligible.

Click HERE to download the application form in PDF format*. Just fill it out and return to:

Save Our Sucklers Club, Dawn Meats Group, Grannagh, Waterford.

Alternatively Click HERE fill in our online form.

Contact Names & Region Details: 

Peter Quinn - Meadow Meats  Tel 0505 48500 Mobile 086 261 1816
Anthony Dowd - Dawn Ballyhaunis Tel 094 963 2400 Mobile 087 262 5090
Paul Mullaney - Dawn Charleville Tel 063 30400 Mobile 087 961 4323
Sean Behan - Dawn Waterford  Tel 051 309 200 Mobile 087 256 1836
John Neville - Dawn Cork  Tel 063 30400 Mobile 087 223 2469

* To open this PDF you will need adobe reader. Download for FREE from

Pictured at the launch: Paul Nolan, Group Development Manager - Dawn Meats Group, Michael Lynch, CEO - Kilkenny Mart, Nuala Hourihane - General Secretary, Irish Charolais Society.

Dawn Meats are proud sponsors of the Waterford Festival of Food, Dungarvan April 16th to 18th

Pictured at the launch from Dawn Meats Group: Alan Cashman, Sales Manager Dawn Foods & Paul Nolan, Group Development Manager, Dawn Meats Group

See for more details... 

Waterford Festival of Food - Dawn Meats

The conclusion to the Dawn Meats Apprentice Challenge was just like what you would expect from the reality television series.

As a conclusion to the first year of the Dawn Group Graduate Training Programme, the graduates were divided into 3 teams and ‘hired to run the factory shop at Carroll’s Cross, Kilmacthomas, Co. Waterford’.

The task was set to stretch the graduates’ creative and business skills, but the bottom line was could the teams make that important profit?

At the end of the task, the teams were called to the boardroom to face the CEO and his advisors. Each team was grilled on their performance and the figures tallied up. The teams were given the opportunity through their presentations to influence the CEO in his decision as to which team would be the overall winner.  The presentation had to evaluate each group’s strengths and weaknesses and outline what benefits their suggestions would bring in the future operation of the Factory Shop at Carroll’s Cross. For the graduates the presentation was the most daunting part as it gave the CEO and his advisors the opportunity to delve deep into the performance of each team to find the most deserving team.

Unlike the television series, on this occasion the project manager of the losing team did not have to select two fellow team mates that he or she felt were responsible for the downfall of the team to face the CEO to see which of them would get fired.

At the end of each apprentice challenge in the television series, someone is always judged and found wanting and we hear the famous line ‘You’re fired’.  On this occasion the CEO acknowledged the contributions of all 3 teams to the challenge which proved to be a very worthwhile exercise in putting into practise the creative and business skills developed during the first year of the Graduate Training Programme run in conjunction with the IMI.

To listen to a WLR interview with two of the apprentices (Clive Carter and Cathal Fleming) click the green play button below :

{play}images/audio/Dawn Apprentice - Clive and Cathal - On WLR.mp3{/play} 

Anuga - A Great Success

on 20 October, 2009

Anuga is an international food and drinks event held biannually in Cologne.  It is widely regarded as the most important event in the international food and drink calendar and is attended by senior management across the industry.  Over 6,600 suppliers and 163,000 visitors from 175 countries attended Anuga in 2007, with 83% coming from outside Germany. 

Dawn Meats has a very strong presence each year in the beef trade hall and find it invaluable for networking and presenting their product on the world stage.


Pictured at Anuga this year, Richard Clinton – European Commercial Director, Trevor Sargent, Minister of State at the Department of Agriculture, Fisheries & Food and Ray Dempsey, Farmer participating in McDonalds Europe Flagship Farm Programme (details below).

McDonalds Europe Flagship Farm

A Dawn Meats supplier Ray Dempsey in Co Offaly was selected as one of only seven flagship farms announced recently by McDonald’s Europe. 
The aim of the Flagship Farm programme is to promote and share the benefits of sustainable agricultural practices by using McDonald’s case studies from its supply chain and to encourage broader adoption of these sustainable farming practices across the agricultural community.  In a recent statement in the Farmers Journal Clare Sheridan, Head of Supply Chain & Quality Assurance, McDonald’s Ireland said “The Dempsey Farm was recognised for the standards of animal welfare environmental management achieved in its beef production.  In addition to a commitment to the highest standards of food safety and quality for the supply of ingredients, at McDonald’s we are also sourcing suppliers who use sustainable agricultural practices which can be replicated by other farmers.  The Dempsey farm for example, helps to preserve the natural habitat by planting one hectare of ‘Linnet’ (Land Invested in Nature, Natural Eco Tillage) leaving it in a completely natural state without chemicals or fertilizers.



Paul Nolan & Minister Smith

Pictured recently at the National Ploughing Championships Paul Nolan (Group Development Manager – Dawn Meats) presenting Minister for Agriculture Brendan Smith with the company’s Black Angus steaks.

Dawn Country Meats in Mayo is one of 15 companies to have secured funding from the Environmental Protection Agency’s Cleaner Greener Production Programme (CGPP) earlier this year. “Dawn Meats investment combined with CGPP funding has allowed us to research innovative ways of reducing our carbon footprint and become a more environmentally sustainable organisation”

This is the fourth phase of EPA funding for companies that improve business practices and establish eco-efficiency in producing goods and services in more environmentally friendly ways, targeting the minimisation of emissions through cleaner production methods. The objective is to achieve a balance between economic activity and protection of the environment, across various sectors, such as manufacturing, food processing, IT, services etc

The long-term aim is to try to ensure that cleaner greener production and eco-efficiency become the established norm in Ireland.  The EPA hope that other businesses will learn from and build on past success stories and that will work towards CGPP’s tagline objective:
“Better Business in a Better Ireland”.

Click HERE to learn more about the Cleaner Greener Production Programme

Showcasing the best of Irish food, the recent Harvest Food Farmers Market market gave people a chance to buy directly from the producer, getting real value for money. A fantastic crowed turned out in John Roberts Square on Sunday 13th September to do their weekly shop and enjoyed al fresco meals in the beauitful sunshine. 

Alan Cashman - Manager - Dawn Meats Food Sales serving his Prime Angus Steak Burgers at the Harvest Foods Farmers Market in John Roberts Square Sunday 13th September.

Pictured at the opening of the 2009 IVERK Show, where Dawn Meats sponsored a livestock class: 
Paul Nolan - Group Development Manager Dawn Meats, Mairead McGuinness MEP, Joe Malone President Iverk Show

This years crop of year two Dawn Meats Graduate Trainees, of which there are 18, are currently competing in teams of 6 in a TV Apprentice style challenge within Dawn Meats. 

The teams are a mix of Graduates from a production, sales and marketing stream who between them have charge of the company’s factory shop which is located at Dawn Meats Carroll’s Cross just outside Waterford City on the N25 for an entire Saturday each, namely Saturday 15th, 22nd & 29th August.

Each group have been given an advertising budget and a list of stock to choose from.  They will be judged on their organisational and advertising skills and the sales performance on their appointed day. 

This initiative is one of a number taken by Dawn Meats to enhance and improve the quality of their Graduate Training Programme in conjunction with IMI.  Dawn Meats have a long standing record of staff training and development at all levels and in the case of Graduates have been recruiting them for many years.  They have indeed taken on 10 Graduates from the Class of 2009; which is no mean feat in these tough times. 

A company spokesman said that investment in people has always been key to Dawns success in what is a very competitive industry and that despite the current recession Dawn Meats remains resilient and will continue to invest in its future through its people and facilities.

Company spokesman Paul Nolan (Group Development Manager) and Ger Burke - Graduate recently gave an interview to Waterford Radio outlining the challenge at hand. 

To listen click the green play button below :

{play}images/audio/Dawn Meats The Apprentice - On WLR.mp3{/play} 

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Media Queries

For all Media Queries contact : 

Murray Consultants Ltd

40 Lower Baggot Street
Dublin 8. D02 Y793


Mr Doug Keatinge
Senior Account Director
Tel: 00353 01 498 0379
Mob: 00353 86 037 4163
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Ms Jill Farrelly
Tel: 00353 01 498 0300
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