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Graze  is a print magazine devoted to management-intensive rotational grazing and family-scale livestock farms. Every issue is packed with ideas from real grazing farmers and ranchers who make their livings from the land. If you like the sample articles on this site, order a subscription and/or back issues to see more.


 

Year-round, Corn Belt grazing

Cliff Schuette employs annuals and fescue in 12-month beef grazing program   Breese, Illinois — “If you’re paying for the ground year-round, you might as well try to graze it year-round.” While Cliff Schuette’s rationale may be sound, this grass-farming grail is simply not attainable for northern graziers. Then again, Cliff and a few others […]

Managing for birds … and profit

By Laura Paine, Portage, Wisconsin — One of the small pleasures of grass farming is watching and listening to the songbirds that share our farms in spring and summer. Grassland songbirds don’t do anything for the bottom line, but they can be indicators of environmental health. If our farms are capable of sustaining not only […]

Fall is for rebuilding ewe body condition

By Janet McNally, Hinckley, Minnesota — How you manage your ewes between September 1 and November 1 will make or break next year’s lamb crop. Once winter weather sets in, outwintered ewes seem to be challenged to gain any further weight, especially if they are starting off thin. For us the magic date seems to […]

One farm’s experience with the Salatin model

A look at Forks Farm’s 11 years of ‘grass-fed’ direct sales By Ruth Tonachel, Orangeville, Pennsylvania — It is a “Market Day” Saturday at Forks Farm, and there is clearly more than business transactions taking place. Todd Hopkins and her daughters Emily, Molly and Anna, greet customers by name and with hugs as they bag […]

Oddball cowboy practices

Bending the conventional rules to produce quality grass-fed beef By Tom Wrchota, Omro, Wisconsin — When Susan and I set out 11 years ago to establish a sustainable farm enterprise, we developed some simple goals relating to work enjoyment and profitability. We did not realize how many of the customary farm teachings and practices would […]

It all comes down to flavor

Grazier/cheese champ Mike Gingrich sees big market potential for the unique taste of grass-fed cheese Dodgeville, Wisconsin —Three years after making his first vat of “grass-fed” cheese for commercial sale, Mike Gingrich has garnered two major, national “best of show” awards. His laboriously crafted French cave cheese sells for about $20 per pound retail. This […]

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