Discover the secrets we shared on a local agriculture tour!

written by

Katie Miraglia

posted on

April 13, 2023

We talked with young ag students in the Fort Hayes State University Beef Production class during a local ranch tour. We came together with our friend Bill Barby, who implements the same practices that we do, to share with the students how we manage day to day practices of the ranch. 

We wanted to share a little of what we talked about.  

Cattle production: We discussed our yearly cattle plan. We calf in the Spring. Calves stay with mama cow on the grass to grow for almost a year. Cows are rebred in June. In the fall, when the grass goes dormant, we prepare to feed the cows to maintain their body condition. Then the cycle repeats itself year after year. 

Grass management: We try to produce the most effective grass. Cattle prefer new grass instead grass seeded out. We use rotational grazing to improve the production of new fresh grass. If enough hoof impact, it will knock down dormant grass, leaving more room for new grasses to grow.  If the rotation is executed correctly, the cattle will graze on the new grass consistently. You can learn more about rotational grazing in this blog post

Soil: Soil can dry and crust leaving little room for new plants to grow. We use cattle to help break up the ground. Cattle walk on the crust and break it up, allowing fresh grass to grow. A large number of cattle grazing on a smaller piece of land will have a more significant impact because the animal waste will be denser and feed the plants. Cattle are moved around the pasture using rotational grazing to impact all the soil to grow grass.  

Liquid Feed: We feed a supplement called liquid feed to improve cattle consumption of dormant grasses in the winter. The Feed is made of molasses, core steep liquor, and minerals. The supplement changes the gut of the cattle so that it will crave more grass. Learn more about Liquid Feed here.

Sea Salt: We give all our cattle a sea salt supplement that is left in the pasture for them to consume. This supplement improves the gut health of the cow. It removes toxins, lessens sickness for cattle, helps to lessen parasites, and helps improve the efficiency of digestion.   

Ranching For Profit: Ranching For Profit (RFP) is a worldwide educational organization for ranchers and farmers. The tools we learned from RFP conferences, like rotational grazing, economic models, and drought plans, have impacted how we make decisions on our ranch. 

Invasive Trees: Cedars and sagebrush are invasive. Cedar trees take up to 300 gallons of rainwater a year. Sagebrush will spread horizontally, decreasing the amount of forage that can grow. We burn our pastures every five years or so to kill these invasive species. We also cut all cedars with a skid steer to remove them from the fields.

We enjoyed sharing about our ranching practices and hope these students learned something new. 

If you want to learn more about our ranching practices and how we raise the beef you eat, you can visit Our Ranching Practices page, check out one of the many blogs we have on how the ranch is managed, or simply reply to this email!

More from the blog

3 things I always keep in my freezer

Because dinner shouldn’t be a daily emergency. There are a lot of things I run out of around here—milk, sandwich bread, matching socks… but when it comes to meat, I like to stay stocked. It’s one of the easiest ways I keep meal planning simple, and it means I can always throw something together, even on the craziest days. Here are the 3 things I always keep in my freezer—and why they earn their place: 1. Ground Beef This is my weeknight workhorse.Tacos, spaghetti, nachos, casseroles—you name it, it starts with ground beef. I usually thaw it in the morning, and we’re off to the races. I always keep at least 10 lbs on hand because it disappears fast, and it’s the most versatile thing I cook with. Bonus: our ground beef cooks up quickly, and there is very little grease. I don't even have to drain it! One of our family favorites is this ​Skillet Lasagna—it’s a one-pan, 30-minute dinner that checks all the boxes: hearty, cheesy, and everyone loves it. 2. Beef Chuck Roast I’m not talking about Sunday dinner with china—though that’s great too.I mean a good Chuck or Arm roast for busy nights when I just want to throw something in the Crock-Pot and walk away. Add potatoes, carrots, and seasoning and you’ve got a full meal without hovering over the stove. Roasts also make the best leftovers for tacos, sandwiches, or casserole. I try to keep a few in the freezer at all times. But if I’ve got a little extra time, these Slow Cooker Birria Tacos are worth every second. 3. Bacon Don’t judge me—but I might panic if we run out of bacon.It’s for breakfast, of course. But it also adds flavor to beans, brussels sprouts, green beans, soups… even salad. If I’ve got bacon, I feel like I can make any boring meal taste better. I keep a pack in the refrigerator at all times! I use a stripe or two here and there and always have a few backups in my freezer. A family favorite breakfast this summer is these Bacon Cheddar Scones! They are perfect for a slow morning breakfast with coffee or a quick breakfast on the go! A well-stocked freezer means fewer drive-thrus and more real food. If your freezer is looking a little bare, now’s a good time to refill it.  Fill your freezer >> click here! We’ve got pasture-raised pork and ranch-finished beef available now, and you can build your own box with what your family actually eats.

Ellis County Wildfires

Last week was full of all the emotions: fear, anxiety, humbleness at the power of fire and nature, gratitude for God's grace, and pride for the community in which we live.