The Irish operation is based near Navan, 30 minutes from Dublin airport and specialises in hide and skin processing and curing. Capacity: computerised and semi-automated lines can handle up to 6,000 hides per week and up to 10,000 lamb or sheepskins per week.
Director and shareholder Dermot Bergin brings with him over 20 years’ experience in the Irish meat trade and is the previous owner of a major abattoir. His expertise on processing systems is a real asset.
Barry Murphy joined the company in January 2010 and specialises in new market development for the Group alongside our teams from France and Italy.
Beef - Main Raw Hide Categories
|Grade||Salted Weight Range||Average Salted Weight||Yield in Wet-blue|
|Ox/Heifer||22.5/26.5||25/26 kgs||40/42 sq.ft.|
|Ox/Heifer||27/30.5||29/30 kgs||47/49 sq.ft.|
|Ox/Heifer||31/38.5||35/36 kgs||52/54 sq.ft.|
|Ox/Heifer||39+||42/44 kgs||58/60 sq.ft.|
|Cows||20/30||26/28 kgs||46/48 sq.ft.|
Lamb - Main Grades & Seasons
|Grade||Size sq.ft. / Skin||Main Season|