Show Notes
Dr Grace Smith and David Howard sit down with Dairy Vet, Dan Humphries to explore one of the most important — and often misunderstood — aspects of herd management: protein efficiency. Listeners will gain a clear understanding of how dairy cows utilize dietary protein, why efficiency matters for both productivity and sustainability, and what strategies farmers can use to optimize it on-farm.
More from Carr's Billington Proud2Farm Podcast
How is modern techology helping farmers do more with less?Join Matt Higgins and Callum Boomer as they explore the latest developments in precision agriculture and how RTK technology is helping farmers improve accuracy and efficiency.Whether you're new to precision agriculture or looking to get more from your existing technology, Matt and Callum share practical insights and real-world experience.
In this inspiring conversation, Debbie Hewison, Managing Director of Carr's Billington, sits down with Richard Billington, Billington Foundation Family Ambassador, to discuss the incredible work being carried out by the Billington Foundation and the positive impact it continues to make within local communities.Together, they explore Carr's Billington's commitment to giving back, highlighting the company's support for its two chosen charities, People First and WellChild. From empowering individuals with learning disabilities to helping seriously ill children and their families, discover how these partnerships are making a real difference.Tune in to learn more about the Foundation's mission, the charities it champions, and how collective efforts can create lasting change.
What does it take to build a more productive, efficient herd from the ground up?
Join us for a behind-the-scenes look at the Massey Ferguson Experience Tour, as Dale Shaw from Carr’s Billington and Tim Walters from Massey Ferguson share their insights from the event and tell us about their experience and careers in agricultural machinery.
In this episode, Karl Pendlebury form AHDB talks about the events that support farmers and the wider supply chain, and explores how British meat is promoted on a global stage. The discussion is joined by Becky Moore from Carr’s Billington, who shares her unique journey through the industry — from owning and rearing stock, to working on the food producer side of the market, and even rearing meat directly for a chef. Together, they offer practical insight, real-world experience and a behind-the-scenes look at how British meat is produced, marketed and championed both at home and worldwide.