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Group
and skin business , Buitelaar ’ s aim with this division is to maximize the utilization of meat byproducts . Therefore , we use the trimmings and carcasses left after the meat production process to make pet food . These two separate divisions showcase our commitment to limiting food waste and our environmental impact as we use every part of our animal within the food chain ,” he enlightens .
Showcasing best practice
Adam goes on to share that Buitelaar has repurposed an old estate for regenerative farming . “ Prumpelstown Estate , originally owned by the Duke of Leinster , was once an old hunting lodge . It boasts parkland in the front and massive courtyards at the back . We have developed a regenerative farm within the estate , all while leaving the paddocks , trees , and parkland in their original state . Now , the farm serves as a demonstration site welcoming farmers to visit and understand what ’ s possible . Eventually , the idea behind Prumpelstown Estate is to host meat festivals and explore different cooking techniques . To that end , we plan to install dry-aged meat units within the courtyards and established development kitchens . Furthermore , we have apartments within the estate that are reserved for chefs . This way , they can cook and learn from us but also enjoy the farm experience for a few days ,” he concludes .
Adam ’ s dedication to sustainable innovation and eagerness to spread knowledge about regenerative practices puts Buitelaar in a strong position to revolutionize the meat industry for the better . ■
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