We often hear that second-cut forages “make more milk” than first-cut forages? It is also perceived that fourth-cut forages are “special” and their quality is hard to predict. So what’s the real story? Producers simply have to deal with their region's climate in such a way as to maximize the yield, quality and persistence of their forages. Nonetheless, a number of factors argue in favour of the idea that “first-cut forages are special”. Here's why.