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Transitioning to grass-fed
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<blockquote data-quote="Wall Murray Greys" data-source="post: 1823715" data-attributes="member: 42039"><p>From what I have learned and studied, the key is a heathy green grass with a little legumes. </p><p>For me, that ends up being Bermuda, bluestem, hay grazer in the summer months. In the winter, they have oats, wheat, and native grasses to our area. As for legumes, I put out a few different varieties and it ends up being whatever comes up. Most the time it's a pea variety. Wish clover would grow here but I haven't had much success. </p><p></p><p>I have found the better shape I keep the pasture in, the better the meat turns out. </p><p>This is my experience and I understand everyone's is a bit different. Hopefully that helps.</p></blockquote><p></p>
[QUOTE="Wall Murray Greys, post: 1823715, member: 42039"] From what I have learned and studied, the key is a heathy green grass with a little legumes. For me, that ends up being Bermuda, bluestem, hay grazer in the summer months. In the winter, they have oats, wheat, and native grasses to our area. As for legumes, I put out a few different varieties and it ends up being whatever comes up. Most the time it’s a pea variety. Wish clover would grow here but I haven’t had much success. I have found the better shape I keep the pasture in, the better the meat turns out. This is my experience and I understand everyone’s is a bit different. Hopefully that helps. [/QUOTE]
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