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...

Fermentation is a biochemical reaction accomplished by bacteria as they consume the plant sugars and oxygen. They then convert those nutrients into acids, and once an anaerobic environment has been achieved...

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...

The author is a dairy nutritional consultant and freelance agricultural writer based out of Connecticut. Progress continues to be made in the analysis of forages and in determining how they ferme...

Forage is an indispensable part of dairy cow diets. However, due to its bulkiness and the inherently low levels of fiber digestibility, cows are limited in how much forage they can consume...