Dr. Pat Dillon:

Going on history, the proportion of beef coming from the dairy herd has moved from 40% to 60% and the corresponding thing from the suckler herd has reduced from 60% to 40%. Dairy beef is naturally earlier finishing. It is probably two months earlier finishing, on average, than suckler beef. As you shift, you will automatically see a reduction.

The second thing is the change in genetics. You have sexed semen coming through the system and you have much more beef used in the dairy herd. You have much more dairy beef and they are, naturally, also for slaughter at a younger age. You have a number of things working in your favour with regard to reducing the age of slaughter.