The very small numbers available and the slow growing nature of the breed increases the finishing costs and more importantly there was no coordinated effort to gather animals to a central supplier.

In the past the finished animals were being lost to the commercial beef markets making it impossible to get the numbers to provide a sustainable supply to the market.

The advent of the Irish Moilie Beef Scheme, a number of dedicated finishers have been identified.

They have been approved to bring the finished product to an exceptional high standard to meet the demands of the most discerning Chefs.