Pasture-finished beef is becoming more popular among consumers. However, finishing beef solely on pasture grasses with no grains requires a very aggressive level of pasture management throughout...
Dairy farmers who grow their own forages should focus on diversity. Throughout the eastern United States, perennial grasses such as orchardgrass, timothy, reed canarygrass, and fescue are common...
Geralds likes to bale his alfalfa- orchardgrass fields between 12 and 15 percent moisture. Each of his six balers is equipped with a moisture tester...
Ron Tombaugh’s entrepreneurial nature helped him successfully integrate a haying and trucking business. In Streator, Ill., the epicenter of corn and soybean country, Tombaugh bought his first round baler...
The author is the Hay & Forage Grower editorial intern and a student at South Dakota State University. Ed Ballard has been managing the Dudley Smith Farm since its establishment in 1995...
At one time, baling hay was one of the most stressful times of the year for Maddox Dairy. “I don’t think Grandpa ever slept at night during the haying season,” said Steven Maddox, wh...
The author is a dairy nutritional consultant and freelance agricultural writer based out of Connecticut. Early spring grass provides enough protein, energy and dry matter intake for milk pr...
It’s not such an unusual thing for old, North-dwelling people like myself to head south for the winter. They can often be seen lining the coastal beaches, plugging up the golf courses an...
Southwest Missouri is hot and humid in the summer, prone to drought, can experience extreme cold in the winter, and is home to vast amounts of native, endophyte-infected tall fescue. Nevertheles...
