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Though rarely spoken about, silage cooking is an important part of Irish food culture, feminist studies and agricultural history.
Camera at the Mart: early kick-off as 2,550 calves on offer in Bandon
Ask Miriam: I devoted myself to farming and at 50 feel a failure with no family
Dempsey at Large: Goodman on the brink
Watch: four-week-old Belgian Blue calf hits €2,090 in Carrigallen
Opinion: beef industry has come a long way