Value-Driven Bone Broths
Clarkhill Farms Turns Beef By-products Into a Collagen Bone Broth
Kanesa D — January 21, 2026
Northern Ireland's Clarkhill Farm is turning beef by-products into premium products, demonstrating its proficiency in sustainable food production. In partnership with the College of Agriculture, Food and Rural Enterprise (CAFRE), the farm is transforming beef bones into high-protein, collagen-rich bone broth, reducing waste and creating a nutritious, market-ready product for consumers seeking sustainable, functional foods.
The initiative hopes to boost regional farm productivity and reduce environmental impact. To do so, CAFRE highlights DAERA’s Beef Sustainability Package, including the Beef Carbon Reducing Scheme, which incentivizes earlier slaughter for cleaner beef, and the Suckler Cow Scheme, designed to improve herd efficiency through reduced age at first calving and shorter calving intervals.
"This project demonstrates how innovation and sustainability can work hand in hand to support local farming and deliver healthier food options for consumers as well as reducing our waste,” said Colleen McCann, owner of Clarkhill Farm.
