Background

The Irish operation is based near Navan 30 mins from Dublin airport and specializes in hide and skin processing, and curing. Capacity: computerized and semi-automated lines can handle up to 6000 hides per week and up to 10,000 lamb or sheepskins per week. Director and shareholder Mr Dermot Bergin brings with him over 20 years of experience in the Irish Meat trade and is the previous owner of a major abattoir. His expertise on processing systems is a real asset.

Mr Barry Murphy joined the company in January 2010 and is specializing in new market development for the Group alongside our teams from France and Italy. He is also in charge of abattoir by-product sales and research.

NEWS : The Irish operation is now exporting wetsalted croupons, bellies and shoulders directly from the NAVAN facility.

Main Raw Hide Categories

Grade	Salted Weight Range	AVG Salted Weight	Yield in Wetblue
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
Cows	31/40	34/36 Kgs	54/56 sq.ft

All hides are stack cured, unfleshed, 100% Machine Pulled and trimmed. Selection 70/30%-1/11 or better in raw.

Main Lamb & Sheepskin Categories

Grade	Size sq.ft / skin	Main Season
Lambs-nappa	7 - 7.25	Sept/Feb
Lambs-nappa	5 - 5.5	Sept/Feb
Lambs-double face	7 - 7.25	May/Nov
Lambs-double face	5 - 5.5	May/Nov
Hoggets-nappa	7.5	Feb/May
Sheep-nappa	8 - 9	July/Feb
Hoggets-nappa	7 - 8	July/Feb
Sheep-rugs	9 - 10	Oct/Feb

We grade all skins according to wool length: usually under 2 inches , and above 2 inches. The length will be specified in each contract.

Special grades can be offered according to tannery needs. Shorn sheep are available from July through to December.