THE WORLD NEEDS FOOD, AND IT STILL NEEDS FARMERS

‘Milder, sweeter than beef, not gamey at all.’

That’s how Liam describes the meat of an animal native to Southeast Asia, an animal which he says is ‘unique’ in many ways.

‘When we were looking into the buffalo it became appararent they were a unique animal. They don’t require any dosing or pour ons, or any veterinary intervention. And they are very adaptable, they like the mild climate, they have a very thick skin and don’t mind the cold so much.’

In an age when more and more people are turning away from meat, and particularly red meat, in favour of exclusively plant-based diets, Liam is aware his product is something of a delicacy.

‘Red meat is on a bit of a brackward trend at the moment. Studies show people eat less red meat, but when they do they’re eating a better cut or a better quality.

‘Maybe it’s become more of a treat, but our customers like the meat, it’s quite high in protein, very lean, low in fat, and is slightly milder, sweeter than beef, not gamey at all which a lot of people think it’s going to be.’

Currently Macamore Buffalo is available in Doyle’s Butchers in Wexford town, in Pettitt’s in Wexford and Gorey, and in a number of restaurants throughout the county.

And by going direct to his customers, Liam is avoiding the dilemmas his beef farming contemparies face on a daily basis.

‘I’m trying to cut out the middle man, cut out the factory, I’m trying to get my retail price at the farm gate, as opposed to a cost price.

‘ The farmer is the only person who buys everything at retail price and sells at cost price. They’re getting battered at the moment.’

And while he knows he can’t change the world with one small cottage industry, Liam says people of his ilk will always be needed.

‘ The world still needs food, the world needs farmers.’

Macamore Buffalo is available in the following restaurants: The Ferrycarrig Hotel, Table 41, The Kitchen in Gorey, Katie Daly’s, Seafield Hotel, Upton Court Hotel, and The Strand.