As the public’s taste buds swings slowly to “grass fed,” some beef producers and dairy farmers are rethinking their feed mix. Last week at a small conference of grass seed growers and seed dealers, University of Kentucky extension educator Garry Lacefield talked about the management changes in the industry.
- Cost of grain increasing and beef prices haven’t kept up
- Producers beginning to realize they must change to a grazing model (like in New Zealand) or go out of business
- Increased market share of “branded” beef, organic labels, locally raised and grass fed.
The types of forage vary with geography and soil type, but annual ryegrass is among those favored for several reasons:
- beneficial to the soil - organic matter, deep rooting, water infiltration, etc
- nutritious - high protein content and palatable to cattle and horses
- easy to grow, comparatively inexpensive
As winter passes and the soil warms, annual ryegrass will quickly green up. For some farmers, there will be enough spring growth to warrant one cutting - or grazing - before planting the acreage in corn or soybeans.
Tags: Annual ryegrass, beef production, extension educator, forage, Garry Lacefield, grass-fed beef, University of Kentucky
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