Dr. Pat Dillon:

On the beef, the Deputy is right to say the average age of finishing increased last year. Our analysis will say it was a real reflection of the year because the autumn and the spring were so poor. However, if we look at the previous ten years it had reduced. Going forward we think there is every reason it will continue to reduce. You have seen a shift from suckler beef to dairy beef. Dairy beef naturally finishes, and they are distinct. We have a good breeding programme on dairy beef in terms of commercial beef value, which is selecting for earlier finishing. We are confident, going forward, that the age of finish will continue to reduce, even though there was a blip last year.