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Whiskey, Tango, Foxtrot | Boot for best quality. Dough for best yield.
Usually I like to cut it at milk to soft dough, seems to make a pretty good compromise. But sometimes you get to it when you have time. Seem ours is always perfect when we are busy with alfalfa, so it usually gets cut a little early or a little late.
Last winter we fed about 75% wheat hay that was cut in soft dough, and 25% alfalfa that ranged from really, really poor to almost dairy quality. Cows wintered very well, almost too well. Had a few milk scours until we found some lower grade alfalfa.
Nitrates aren't usually a problem unless you fertilized the heck out it and/or are following something like potatoes or onions that left lots of N. | |
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Wheat for Hay
