Quebec Farmers' Advocate Volume 2015Number 5June 15, 2015

1, 2, 3, 4… which cut is the best?

1, 2, 3, 4… which cut is the best?
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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.

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