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It is estimated that between $600 million and $2.2 billion worth of silage is lost each year simply due to dry matter (DM) losses from spoilage and heating1 — decreases in production due to nutritive value losses coul

Inoculants have been well documented to help with silage fermentation and quality; however, they contain live bacteria and have specific requirements for effective use. To get the best results, handle these living organ

First, let’s look at what packing does. To get the anaerobic ensiling fermentation started and to minimize the aerobic spoilage processes, we need to get rid of all the oxygen “trapped” in the forage. This is ach

It’s worth repeating: air is the enemy of high-quality silage. As silage is opened and fed, it is once again exposed to air, and oxygen allows aerobic organisms that survived the ensiling process — such as bacilli,

Cheyenne, Wyoming’s mayor fueled speculation about possible relocation of the Western Legacy beef packing project with his comments in a weekly column in Wyoming media.

Nutritional management of fall-calving cows is a little different than spring-calving herds throughout the production cycle. Here’s some things to consider.

Seeking additional income options for your operation? Landowners might consider leasing out their land for wildlife activities, including hunting, fishing or birding.

The U.S. hay supply is at a 50-year low. Couple this with rising costs and it becomes prudent to plan fall, winter and next spring’s hay needs sooner rather than later.