Recognizing the Risks of Broadleaf Weeds in Pasture

Christine Gelley, Agriculture and Natural Resources Educator, Noble County OSU Extension

Spotted knapweed may possess as many as 200 pink to purple blooms per plant. Photo: by author

It is often said that, “Any plant in the wrong place is a weed.”

Well, in a pasture situation, there tend to be quite a few plants that weren’t intentionally planted there but thrive there regardless. It can be challenging to determine if these weeds are threatening or adding beneficial diversity to our pasture sward. Broadleaf weeds tend to be easier to identify and control than grassy weeds in a pasture setting, but can still be puzzling depending on lifecycle, growth stage, flower arrangement, and growth habit.

One that commonly confuses land managers in Southeast Ohio is spotted knapweed. Spotted knapweed is a detrimental weed that shares similarities to many less threatening pasture plants. The color of the flower is similar to that of red clover, the growth habit is similar to chicory, and the flower shape is similar to Canada thistle and ironweed. However, the combination of growth habit, color, and flower shape is unique to spotted knapweed. Spotted knapweed may possess as many as 200 pink to purple blooms per plant. The mature seed heads resemble Continue reading

Posted in Pasture

Developing a Winter Feeding Program

Steve Boyles, OSU Extension Beef Specialist

Winter feed costs are the largest single expense in most livestock grazing production systems.  Extending the grazing to reduce the cost of feeding stored feed will greatly increase profits.  Labor can be reduced 25% or more.  Rotational grazing takes about three hours per acre per year as opposed to hay production, which takes seven hours per acre per year.  The cost for grazing a cow per day is $.25 compared to $1.00 per day to feed hay to a cow.

The first step is to evaluate the potential, available, existing feed.  Crop residue can be an abundant winter feed.  Corn stalks can maintain a spring calving cow in good body condition for about 60 days after corn harvest.  The feed value will decline quickly after the 60-day period.  Cattle will select and eat grain, then husks and leaves, and last cobs and stalks.  Strip grazing increases utilization, rations the feed, and reduces the need for supplementation.  The crop fields should be grazed so that Continue reading

Continue to “Stage” Pasture into Fall

– Victor Shelton, NRCS State Agronomist/Grazing Specialist

What kind of winter do you persimmon seeds predict?

My wife has been splitting open persimmon seeds. For those who don’t know what this is supposed to mean – it is an old wives’ tale method of predicting the upcoming winter weather. For clarity, I’m not saying my wife is old, but she does like to read persimmon seeds! Traditionally, you split the persimmon seed open to reveal the whitish sprout inside. It may require a bit of imagination, but they are supposed to resemble a spoon, a fork or a knife. The spoon is said to predict lots of heavy, wet snow. A fork means you should expect a mild winter. A knife indicates an icy, windy and bitter cold winter. Surprisingly or luckily, it is often correct. She split open several seeds this year – all were spoons.

Now, I would not bank on that information, but it is a reminder that we need to be prepared ahead of time for whatever the weather decides to throw at us.

Each year is a little different, so strategy and planning must be adjusted as needed as the season progresses. It is also important to have a game plan on how to deal with unplanned circumstances.

I like to try and think ahead of the next livestock move – often calling it staging. Early in the season, the term staging is easier to understand. It is Continue reading

Posted in Pasture

Recent Trends in the Boxed Beef Cutout Value

– James Mitchell, Livestock Marketing Specialist, University of Arkansas

Beef production involves the fabrication of a beef carcass into primal and subprimal cuts from which individual beef cuts are derived. Valuing a beef carcass involves working backward from these individual beef items. First, prices for beef cuts are combined to create subprimal values. Next, subprimal values are combined to calculate values for the seven beef primals: rib, chuck, round, loin, brisket, short plate, and flank. Finally, composite primal values are multiplied by their respective carcass yield percentages and summed to arrive at a beef cutout value for a specified quality grade (e.g., Choice cutout value). This is an oversimplification of the process, but the general idea is the same.

USDA-AMS reports boxed beef cutout values twice daily (LM_XB402 and LM_XB403) along with other Continue reading