Hybu Cig Cymru – Meat Promotion Wales (HCC) recently collaborated with Kepak to host a trade delegation from Italy, focusing on the sustainability and quality of PGI Welsh Lamb and Beef.

During the visit, the Italian delegation had the opportunity to tour Kepak’s state-of-the-art processing facilities in Merthyr Tydfil and Newton Farm, where they gained firsthand insights into the production processes of these premium meats. The delegation witnessed the dedication of farmers like the Roderick family, known for their commitment to sustainable farming practices in the Usk Valley near Brecon.

They have a herd of 100 stabiliser cows selling finished beef as well as breeding bulls and heifers. They run 1100 ewes and are transitioning from a bought in Suffolk x replacement system, lambing indoors to a self-replacing composite ewe, lambing outside. They grow some arable crops, fodder beet, swedes and a diversity of leys. The aim is to maximise output from what can be sustainably produced on the farm, reducing the amount of bought in feed and fertilizer.

This initiative aimed to strengthen export relationships while spotlighting the natural and sustainable farming practices of Welsh producers.

Leighton Jones, Kepak’s Senior Procurement Manager, expressed delight in showcasing the efforts of Welsh farmers, emphasizing the importance of sustainable sourcing and high-quality production.

“Kepak was delighted to host this visit and to have the opportunity to showcase the dedication of farmers like the Roderick family in sustainably producing PGI Welsh Lamb and PGI Welsh Beef for the Kepak supply chain. It was also an excellent opportunity to demonstrate firsthand the recent significant investments in our state-of-the-art facilities at Kepak Merthyr.”

Laura Pickup, HCC’s Head of Strategic Marketing and Connections, highlighted the importance of connecting customers with grassroots producers. This collaborative effort reaffirms the commitment to promoting the sustainability and excellence of Welsh red meat on a global scale.

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