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Grass-fed -- a new post
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<blockquote data-quote="edrsimms" data-source="post: 692022" data-attributes="member: 10970"><p>Thank you for sharing your well thought out passion.</p><p> </p><p><strong>You are welcome.</strong></p><p></p><p>However do not expect that many folks here will convert to your way of thinking. As you point out however the economics is leading us to more grass fed beef. </p><p></p><p>The trick is to keep the flavor that folks like.</p><p><strong>This is an extensive topic and I will try and answer it if you really want to know -- let me know.</strong></p><p> While that can be done with pure grass only, it is not easy and definitely not automatic with grass as anyone who has had local beef in the UK can tell you.</p><p></p><p>Question for you: you talk about maintaining fertility and quality pastures. Does this mean you do use additional purchased fertilizers on your pastures?</p><p><strong>We use very little commercial fertilizer, but yes we use it...., we are not Organic- just grass-fed. We maintain a pH (Lime Index) suitable for what we need to do, I will explain further below</strong></p><p></p><p>I soil test and apply what the tests indicate is needed to raise good grass. I use legumes (mostly clover) as the source of most N but there are various trace elements which are often missing from the soils in many geographic areas. </p><p></p><p><strong>This is true</strong></p><p></p><p>Since most of us do not have the ability to graze virgin rangeland and instead graze ground that has been farmed or hayed in the past, I think we need to see what we have to work with and a soil test is a place to start. jmho.</p><p>Thanks again for your extensive post and passion.</p><p></p><p><strong>First of all to begin I want to say one very important thing --- and I will finsih this on my next post to you;</strong></p><p><strong>warm season perennial grasses have virtually no place in a grass finishing program</strong></p></blockquote><p></p>
[QUOTE="edrsimms, post: 692022, member: 10970"] Thank you for sharing your well thought out passion. [b]You are welcome.[/b] However do not expect that many folks here will convert to your way of thinking. As you point out however the economics is leading us to more grass fed beef. The trick is to keep the flavor that folks like. [b]This is an extensive topic and I will try and answer it if you really want to know -- let me know.[/b] While that can be done with pure grass only, it is not easy and definitely not automatic with grass as anyone who has had local beef in the UK can tell you. Question for you: you talk about maintaining fertility and quality pastures. Does this mean you do use additional purchased fertilizers on your pastures? [b]We use very little commercial fertilizer, but yes we use it...., we are not Organic- just grass-fed. We maintain a pH (Lime Index) suitable for what we need to do, I will explain further below[/b] I soil test and apply what the tests indicate is needed to raise good grass. I use legumes (mostly clover) as the source of most N but there are various trace elements which are often missing from the soils in many geographic areas. [b]This is true[/b] Since most of us do not have the ability to graze virgin rangeland and instead graze ground that has been farmed or hayed in the past, I think we need to see what we have to work with and a soil test is a place to start. jmho. Thanks again for your extensive post and passion. [b]First of all to begin I want to say one very important thing --- and I will finsih this on my next post to you; warm season perennial grasses have virtually no place in a grass finishing program[/b] [/QUOTE]
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