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World Dairy Expo's 2011 Virtual Farm Tours to Feature Maryland Jersey Dairy

August 25, 2011

The show’s Oct. 5 program will highlight the ecological soundness, economic viability and positive community influence of St. Brigid’s Farm.

Source: American Jersey Cattle Association

St. Brigid’s Farm, a Registered Jersey™ dairy located near Kennedyville, Md., will be one of eight U.S. operations featured as a Virtual Farm Tour at the 2011 World Dairy Expo.


The program, which will be presented by owners Robert Fry, D.V.M., and Judy Gifford, will start at 2 p.m. on Wednesday, Oct. 5 in the Mendota 1 meeting room in the Exhibition Hall at the Alliant Energy Center, Madison, Wis. The American Jersey Cattle Association is the program sponsor.


“The three cornerstones of St. Brigid’s Farm are ecological soundness, economic viability and positive community influence with the Jersey cow the center of all three,” Gifford says.


The 55-acre farm is located on the scenic eastern shore of Maryland near the headwaters of the Chesapeake Bay and planted in permanent pasture. It was named after St. Brigid, the patron saint of dairymaids and scholars who was renowned for her compassion and often featured with cows at her feet. She perfectly represents the pairing of Judy, the dairymaid, and Bob, the scholar.


Established in 1996 with the purchase of 69 heifers, the St. Brigid’s Jersey herd today includes160 head consisting of milking cows, replacement heifers, steers and veal calves. It currently ranks third in the nation based on its herd average Jersey Performance Index™, with the 86 cows averaging $222 for USDA’s Cheese Merit index. The 2010 lactation average was 19,867 lb. milk, 936 lb. fat and 754 lb. protein.


The cows graze on perennial grasses, such as ryegrass, orchardgrass or endophyte-free fescue mixed with white clover, from April to mid-December. Pastures are irrigated in the summer. During the grazing season, the ration is supplemented with a fortified grain mix and a modest amount of corn silage. In winter, corn silage and baled hay take the place of grazed forages.


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