Inside a Regenerative Farm in Co Clare
Cass McCarthy, a first-generation farmer and nutritionist, along with her husband Nick, run Lúnasa, a farm in Co Clare specialising in pasture-raised pork and grass-fed beef.
The inspiration behind Lúnasa Farm
Starting Lúnasa was inspired by other farmers and food producers that we have met over the years, along with our own love of farming and good food. We enjoy the lifestyle and although it is stressful and exhausting at times, we feel very fortunate to have this opportunity. Nick wanted to move back to Ireland to be closer to his family, so we took the opportunity to use some of his dad's land to start Lunasa Farm.
As parents, we feel that we owe it to our children and future generations to play whatever small role we can to promote regenerative farming practices and support local food systems. The current food system faces significant challenges.
Life on a regenerative farm
A typical day on the farm starts like this: Nick does the morning rounds on the farm whilst I get the kids up and ready for the day. If it's a farm day then we will all go down after breakfast and work on whatever needs to be done. For me that's mostly entertaining and chasing after two small children, although they're getting quite handy in the garden now.
A day in the shop usually involves Nick butchering the animals while I do tasks such as packing, labeling, weighing spices and ingredients, making value added products, packing orders, updating the website etc. In between all of that I squeeze in my freelance and nutrition work. I'm a nutritionist on the team at Boob to Food and also freelance for some companies in Australia.
We're busy, but the one thing we always prioritise is ending the day with family mealtime. Dinners are when we wind down and connect with each other, and it's a ritual we love sharing with the kids.
As the saying goes, “you are what you eat eats”. Our animals spend their whole life outdoors and are reared in the best possible way, eating a natural diet, which many studies have shown produces meat that’s higher in nutrients such as omega-3 fatty acids, vitamins and minerals.
We cure without the addition of preservatives such as nitrates, nitrites or any other additives. Lots of our customers of an older generation say that the flavour of our rashers reminds them of the bacon from their childhood.
Nose-to-tail eating tips
There are so many benefits to buying meat in bulk. There's cost savings compared to buying meat in small quantities, as well as the convenience of having a well stocked freezer.
Purchasing directly from a farmer not only means having access to high quality, locally-sourced meat, but it helps to support the local economy and agricultural community. It allows consumers to establish direct relationships with farmers, learn about their farming practices, and contribute to a more sustainable food system
I'm a huge advocate for nose-to-tail eating, and I'd love to see more households embrace it. It's an important and often neglected way of creating sustainable meals that are not only delicious but also honour the whole animal.
My first tip would be to embrace slow cooking. Lots of the lesser-known cuts need to be cooked low and slow, or sometimes brined or pickled beforehand. If you're not quite ready to tackle a tongue just yet (one of my favourites), I would recommend starting with something like braised beef cheeks or oxtail.
Heart is classified as offal but it doesn't have a strong flavour like other organs. It tastes just like any other muscle, and is absolutely delicious. Mince is also a great way to sneak extra nutrient-dense organs into your diet too.
If you’re not quite ready to tackle a tongue just yet (one of my favourites), I would recommend starting with something like braised beef cheeks or oxtail. Mince is also a great way to sneak extra nutrient-dense organs into your diet too.
Some good questions to ask your butcher include: What farm did this animal come from? Was it raised indoors or outdoors? What was it fed? How long was it hung? Do you practice whole animal butchery or do you buy boxed meat? What ingredients are in this product (including mince)? What’s on special today?
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