Fall is for rebuilding ewe body condition

Sheep on pasture

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 be November 1. Whatever we can achieve by then is what our flock has to live with for the rest of the winter. Body condition determines ovulation rate, ability to withstand the cold, and future milk production. Sure, you can purchase body condition by supplementing heavily with the grain pail, but the same can be achieved on pasture through management without spending a dime.

There are three components to fall sheep management that will determine what kind of body condition your ewes will be sporting when the rams go in. The first is weaning date, the second is pasture allowance after weaning, and the third is intestinal parasite status. Mismanage any one of these three, and you have to pay, either through reduced lamb production the following year, or through purchased supplements. Continue reading “Fall is for rebuilding ewe body condition”

One farm’s experience with the Salatin model

Forks farm sign

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 chickens and tote up bills. The constant stream of vehicles includes BMWs, rickety pickups and minivans. Customers range from retired farmers to massage therapists, housemaids to surgeons. They come to this rural setting from as close as down the road, and from as far away as Philadelphia and New York City. Continue reading “One farm’s experience with the Salatin model”

Oddball cowboy practices

Farmer with beef cow

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 have to be altered or omitted in order for us to meet our objectives. Below are just a few ranch management practices that might come with a warning label, “Try this at home at your own risk.”

• No grain for slaughter animals. I ate a lot of excellent, grass-finished beef many years ago while living in Costa Rica. When I launched my own operation, I felt that the quality grass growing regions of the Upper Great Lakes would be nearly ideal for a grass-finishing operation. Susan and I want to target a health-conscious clientele with our products, and we strongly believe that grass-finished cattle produce the healthiest beef. Continue reading “Oddball cowboy practices”

It all comes down to flavor

Man with cheese

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 year Mike will pay himself close to $20 an hour for a full-time job of making, aging and marketing 30,000 pounds of his “Pleasant Ridge Reserve” cheese.

Once in a while, someone will pay all of Mike’s expenses to jet to an exotic place and talk up the merits of farmstead cheese. At age 63, he has found new friends, and in the main greatly enjoys his life as a full-time cheese maker and marketer. Mike strongly believes that other graziers can capitalize on the unique flavor properties of grass-fed dairy products, and develop markets that will pay them organic-type premiums. He says there are plenty of opportunities for farmstead dairy operators to make cheese from the milk of their grazed cows, sell it for premium prices, and add profit to their farms. Continue reading “It all comes down to flavor”

One way to maximize dry matter intake

Farmer with cows

By Dan Vosberg, South Wayne, Wisconsin — One of the biggest mistakes many beginning graziers make is to leave their cows a little hungry. The cows aren’t accustomed to grazing, and the pastures are usually not up to speed. I’ve also seen some cases where the stored or purchased feed is of poor quality. This leaves the cows with no incentive to fill up – a critical mistake when it comes to milk cows. At the very least you’ll sacrifice some production. If the problem is more severe, cow health, reproduction, milk solids, and cow longevity can suffer. With tight margins, filling your cows up can make the difference between staying in business, or going out.

But what about experienced graziers? Are we really getting the job done when it comes to filling up our cows? Five years ago, I thought we were doing an adequate job of this on our farm. Yes, I knew that if we moved the wire, the cows would start eating again. But how many times does a person want to move a wire in a day? Continue reading “One way to maximize dry matter intake”

Small farm stands tall

Farmer with cows

Belleville, Wisconsin — I spend most of my time writing about graziers with “all-grass” mindsets who want to milk scores of cows through swing parlors and the like.

But I must admit that if I had a Top 10 list of most admired dairy graziers, on it would be a guy with 72 tillable/grazing acres, a five-year cropping rotation and fewer than 30 cows.

Between 1993 (when he stopped green chopping and started grazing) and 2001, Tim Pauli averaged net income of $1,408 per cow including interest and depreciation costs, but not unpaid labor or return to capital. For 2002, a horrible year for so many dairy farmers, early figuring indicated a per-cow net of $1,424 without Uncle Sam’s MILC payments, and $1,603 with them. This was accomplished by shipping 15,893 lbs./cow priced at $11.80/cwt. from an average of 26.2 Holsteins in an operation that required 2,400 to 2,500 labor hours last year. Continue reading “Small farm stands tall”