Grassfarmer said:
RobertMac said:
Grassfarmer said:
I should have said I plan to seed it in late spring under a cover crop of triticale which we will silage. I'm really doing it for the fall grazing not spring so will be spraying it out every spring anyway. I forget the story on the westerwold - does it set seed in the first summer which Italian doesn't?
If I remember right, annual ryegrass planted in the spring won't head out until the next spring.
I'm told perennial ryegrass doesn't survive here in winter RobertMac. Have you used annual ryegrass to grass fatten on?
It's my finishing pasture.
How does it do as your finishing pasture? do you also have legumes in the mix or is it a standalone in your situation? I was considering grazing it part of the day and onto perennial pasture with some legume the rest of the day. I'm afraid that going to a straight one species pasture would affect the flavor of the beef - less complexity and diversity = less taste and flavor? What do you think?
It works great. I plant rye, ryegrass and white clover and keep grass hay free choice...as the pasture matures, they quit eating the hay. Through the winter when pasture is growing slow, I time limit to a couple hours a day.
As for flavor, remember what PPRM said...think wine. Flavor is subjective...the same piece of meat doesn't necessarily taste the same to any two people. I believe that soil has more to do with "taste" because that is the source of nutrients for all your plants. My soil fertility is very poor, but I love the "taste" of my beef...and thankfully, so do my return customers. I guess what I'm trying to say is that you can't please everyone. Raise healthy animals, keep them on the gain and you should produce a quality product...sell it to those that enjoy eating it.