The perfect Christmas present sponsored by Peter Jones Livestock'Hunting for a Recipe' is not just a cookery book, it is a compilation of recipes,
The job of an office Manager at PJL is a busy one, responsible for the smooth running of a dedicated team, financial control, developing ICT and all
A very useful tool The Recommended Grass and Clover ListFree to
Guidance on beef finishing systems for maximum gain - advise from Paul Mardell of NWF Agriculture Ltd from a newspaper cutting from The Farmer.
Looking back over the past 9 months the hogget and lamb prices have held up pretty well, considering that the tonnage of new season lamb was 7.9 %
Click on the link to read the NFU advice on identifying ragwort, how and when to pull, what to do when ragwort is on someone else's land and the Weed
The AHDB campaign, Eat like a Lioness, aims to help more young athletes realise their full potential by understanding the science of what they eat.
#whodareswins Early cutting winter barley for a Cheshire customer It is an indication of this year's crop growing season that compared to last
☀️🚜 Perfect weather here in Cheshire to ensile for winter keepPhoto sent to us by a customer
Great British Beef Week Celebrating 'naturally delicious' British Beef, renowned around the world for its quality and sustainability.
With good weather forecast next week and grass starting to grow, more cattle will be turned out to grass. It’s important to think about worm control.
Spring turnout time. Cattle supplied by PJL to a beef unit in Cheshire.
https://ahdb.org.uk/news/world-wide-cuisine-serves-up-opportunities-for-red-meat-and-dairy #opportunities #redmeatanddairy
Written by Naivasha Jones a Glasgow University student reading history. An essay exploring the growth of agriculture from the Anthropocene age and how it has impacted and shaped our planet.
When did the age of the Anthropocene - when human actions significantly changed the planet - begin, and why? The age of the Anthropocene first
There is much hype surrounding the subject of cutting out red meat from our diet in favour of plant based diets. Professor Louis Fresco, a Dutch