Oct 1, 2014
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July 2014 Archive for 100% Grass-Fed

RSS By: Randy Kuhn, Beef Today

Our family farming history began with my great-great-... (nine generations ago) grandfather Johannes. He, his wife and three children left Saxony, Germany, on April 20, 1734, aboard the ship St. Andrew, mastered by Capt. John Stedman. They landed at Philadelphia on Sept. 22 and eventually settled our family’s first "New World" farm near Society Run in Frederick Township, Montgomery County, Pa., in 1743. Pig farming was our family’s specialty until the mid 1950s. A lot has changed since then. Our BQA cow–calf operation includes 100% grass-fed registered Red Angus, Hereford and purebred Beefalo; 30 to 35 pastured Duroc and Spot pigs; 100 Freedom Ranger broilers; and 90 Golden Comet and Buff Orpington layers. We organically maintain 80 acres, comprising 15 acres in rotational pastures, 15 acres in tillable cropland, and alfalfa/mixed grass hay on the balance. We have never used chemical pesticides or herbicides on our pastures or hay fields. We are not a "certified" organic farming operation, but we prefer the natural/organic approach to help promote sustainability.

Grass is Good

Jul 28, 2014

 The cost of cattle production is rising and producers seeking to put more grass weight on their cattle are finding that sound pasture management has never been more attractive and/or profitable.

 

Here are some tips on increasing your forages, with the first one being….

-          Consult county Extension experts about the specifics of your local area before proceeding.

-          Stockpiled forages. Setting aside a supply of forage to use after forage growth has ended in the fall is called "stockpiling" or "deferred grazing."   When pastures are managed for deferred grazing, a compromise sometimes has to be made between yield and quality, since the highest yield often produces lower quality forage.

 

   Forages adaptable to stockpiling include perennials such as…

-          Tall fescue

-          Orchardgrass

-          Ryegrass

-          Ladino (red) Clover

 

Overseeding a pasture or hayfield will increase both quantity and quality of forage.  But beware!  As I learned from adding too much clover and alfalfa to our pasture mix, if you plan to take a "1st cutting" off your pastures in the spring prior to turning out your cattle, It’ll take forever to dry and bail.  And if you do small square bale’s they will be sooooo heavy, your wife will complain the whole time your unloading the wagons!

Up here in North-East PA sometimes drydown can take as long as 5-6 day’s depending on the relative humidity and overnight temperatures.  However. Summer pastures over-seeded with Legumes work best for providing a nitrogen source and improving pasture quality.   The legumes that work best, no matter where in the country you live, are red and white clovers.   But you also need to watch for bloat and/or grass tetany in early spring if your cattle have been accustomed to dry hay all winter.

 

Cool season pastures.  Due to the fall-like temperatures we’ve been having recently, our cool season grasses are growing remarkably well, only problem is that we get rain every 3-4 days which isn’t conducive with making dry hay.  Cool season pastures can help you extend the green period across as much of the growing period as possible and improve livestock weight gain.   Perennial cool season pasture grasses grow in dry land conditions not drought stricken area’s and can supplement native range by providing a month or more of nutritious grazing in the spring and possibly again in the fall.

 

Rotational grazing.   A rotational grazing program such as what we use on our farm/ranch, uses several pastures with one being grazed while the others are rested.  We divide our pasture into smaller areas

called paddocks (approx. 2 acres each), and move our cattle from one to the next, determined by the rate of forage re-growth which is directly related to weather, or the lack thereof.

 

The practice of rotational grazing can increase net profit

by reducing the cost of machinery, fuel and storage facilities;

and by cutting back on supplemental feeding and pasture waste (selective grazing).

 

Extended Grazing.  We leave our herd on pasture into the fall and winter, utilizing perennial pastures held in reserve (stockpiled forages).   For those of you who supplement your cattle with grain, it has been estimated that each day your cattle graze on pasture, your feed costs could be cut in half.

 

Another advantage to grazing your cattle in rotational pastures/paddocks is the costs of hauling manure is reduced.  Nutrients are returned to the land naturally to be used by growing forages while in the rest cycle of your rotational grazing program.

Feeding your livestock Trees!

Jul 09, 2014

 Silvo Pasturing?

 

   Prior to 1940, farmers turning their pigs out into the wooded areas of their farms in the Southeastern part of this country was a very common practice.  In the winter the pigs were than brought back to the farm "proper" and fed left-over corn stalks and other crop residues.  The hardwood species of tree’s such as the mighty oaks and chestnuts throughout the Appalachian region provided nut’s which pig’s love, and fortunately do very well on.  Pigs are still fed chestnuts but by a much smaller percentage of producers, and those pigs that are, are reported by consumers to be the sweetest tasting pork they’ve ever had.  The tall broad branched Chestnut tree’s also provided much needed shade during the sweltering heat of the summer.   Another nut favored by pigs and their producers are Acorns.  Pig’s fed acorns are very low in saturated fat and high in healthy Oleic Acid, which is another advantage for producers and consumers alike.   In Spain this type of pork sell’s for up to $40 per pound!!  Unfortunately you’ll be hard pressed to find anyone in this country willing to pay $15 per pound for healthy Pork.  Sorry, but don’t let the prior mentioned statistics burst your bubble.

 

   If you’ve seen the movie FOOD INC., than you know who Virginia farmer Joel Salatin is.  He is the best example of a sustainable farmer that I can think of.  If you ever have the time to hear him speak or visit his farm DO IT!  You’ll be glad you did.  Joel say’s that pigs are excellent at taking recently logged forest land and transforming it into lush pasture.  He also stated that pig’s love the roots and bark of left-over saplings and will eat the left behind roots and bark from cut trees.  But you need to get them out there as soon as possible, because pigs are "ground oriented", he stated that they will ignore anything over 24" high.  Joel’s oldest pig pastures have self-produced a mixture of perennial ryegrass & crabgrass.  He has no idea where the seeds came from because he didn’t seed the pastures with those varieties.  And those pig pastures are the only pastures on his sprawling Virginia farm with perennial ryegrass.  Pretty cool huh?

 

   In a silvopasture the air temperature difference on a hot day is up to 20 degrees lower, compared with the temperature just a few feet away where there are no trees.  In cold weather it would be the opposite: warmer near the trees and colder farther away.

 

   And this is by far the best reason to try silvopasturing, horn fly problems will be reduced to almost nonexistent by the birds and microorganisms attracted in this grazing environment.

 

   So if you have land that has been logged recently and in most cases the pitch of land is much steeper than you would like to try and mow with your brush hog & tractor, try a forest hog!  Berkshires, Hampshires, Yorkshires and our favorites Tam-Roc PIGS, are best suited for this kind of land clearing.  For a silvopasture grazing system to work successfully you must have a commitment to intensive forage, livestock and timber management.  And last but not least, an intensive livestock grazing rotation is a must to keep your silvopasture healthy & productive for the next 50-100 years!

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