A Kilo a Day Feeding Cattle Hay and Silage
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- Опубликовано: 30 дек 2021
- Arthur Angliss is a well known cattle identity, who achieves 1Kg a day out of his Hereford steers through careful management of hay and silage feed inputs. In this video Arthur shares his experience and opinions on the ideal silage, hay preparation, choosing and handling cattle for profit. As well as some interesting comments on why he has stuck with Herefords.
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Cheers Tim, thanks for giving us access to these wonderful sources of so much knowledge.
Love the old Aussies who've forgotten more than I'll ever know on various topics
AWESOME, THANK YOU, I LOVE HEARING THE IDEAS OF THE OLD TIMERS WHO HAVE TRIED AND TESTED THEORIES.
Hello Tim, Excellent content it would be appreciated if we could see Arthur again with his depth of knowledge! Best wishes KPP
Fantastic opportunity to have an understanding of knowledge that's taken generations to learn, passed onto us all.
Thanks gentlemen for your help advice and time.
Great work.
This video was FANTASTIC Tim. Loved listening to Arthur. I learnt so many little things from that. Would love to see you pick some more local farming brains please!
Thanks Tim.
Just stumbled upon your channel & subscribed. Looking forward to seeing more from you. It’s great watching a channel from Australia. Great insight, experience, interesting points to ponder.
Also thanks Arthur. Your a living treasure. Thanks for your insights.
Tim i want to make a request to have you go back to this guy and make a video that goes into detail about making the silage... im from the states and i believe that it is a lost art and what they teach here isnt what the old timers used to do and and there is more to this than what is in the books. I know from experience that what you read in a book is not always they way it is in real life, and i can tell that this guy has learned everything he knows the hard way and I feel he could teach the world something through your channel.
YES BRAVO!! even the feed company rep videos arn't as informative as men like Arthur and Tim
Interesting... here (Wales) we make haylage - a halfway house - for beef and sheep, the driest more hay-like bales from the middle of fields going to the sheep. Arthur's bales look like four-footers, that would be unusual now here in the UK on commercial places, five-footers being the norm. We triple-wrap, and expect that to last two years if needed - of course six times round would be better, but the price of wrap makes it uneconomical. Baling time is generally different here too, more generally late afternoon to evening if possible, avoiding dew - but anytime to avoid rain! More from Arthur and on these subjects please Tim.
Great video. Thanks Tim and Arthur. I did oaten hay for the first time this year. Looking forward to seeing more videos like these to learn more great tips. Thanks again
Great video Tim and thanks Arthur👍
Really useful - thank you Tim
Thank you for sharing
Thanks Tim. I’d be interested in understanding how to establish/maintain a field for a hobby farm.
Great info Arthur
Hi I love more videos about cattle farming
I’ll go through the play list to find more on feed and cut & bailing. I would like to know more on the very basics (via video preferably) that I can educate my young son on as we travel regionally camping. What grasses are grown, hay, silage, why wrap, round v rectangle bail, frequency of cutting etc.
I didn’t know cut them tilled a couple of times to dry it before bailing. What happens if it’s bailed green; does it rot? If you’ve already converted this, I’m sure I’ll find in the playlist. Thank you Tim 😊
Interesting to see the cattle in pasture that's up to their ribs in height.
Here in Ireland you'd expect that stuff to have a lot less food value than shorter leafier grass that hadn't "shot" or thrown up a seed head.
Lots of theories around that. But basically grass is going nuts right now with combination of heat and high rainfall. Bit different down here too, as you try to maintain cover for the hot summers
Young new farmer here. We are in a high rainfall area so lucerne isn’t recommended. Have you got any other crops that will do a similar job for example Grazing Soy Beans for V8? Love the info thanks Authur.
I'll put that one into the memory banks. Will do if I get the opportunity.
Hi Tim enjoyed that here in ireland any pit silage to do a video on in Australia??
Not so much any more. Great story came out in the last drought about a dairy farmer who saved his herd on silage buried by his grandfather and lost. He found it and got through!
@@FarmLearningTim amazing 👏
Older enough to remember how silage made such a difference in the part of the world I'm from. But the days of silage and hay are number it would seem, producing protein from fermentation farming looks like it will be a game changer. It'll be dam hard to compete against it, probably finish off field grazing cattle in the mainstream. Changes are coming to farming, most will ignore it as long as possible.
The Jetson's promised me a flying car by now, I doubt I'll be eating Laboratory produced proteins in my life time. At least not on my BBQ, They will have to pry this lamb chop from my "cold dead hands". Regards Phil
@@pjfmachine Do you get all your information from kids cartoons? Read RethinkX's paper on it. It's limited in it's scope for sure but starts to give the idea where this will go. Free on their website. Cows and other life stock will see the biggest change fast. Although there is a company making milk proteins already.
Think it's B4 protein from milk that makes up about a third of the dairy industry thats added in all sorts of food. Far easier and cheaper to make it in a vat. Can you imagine what having a third of the market taken away from dairy will do to the industry. This isn't rocket science ( last chap that said that to me I had to remind him what we were doing was nuclear science but thats another story). You can create yeast that will produce B4 protein and many other molecules at home on your kitchen table.
There will still be animals breed for meat, although far fewer than today. I like a lamb chop as well as do many. But many places were a produce is processed you won't even know the difference. Well possibly as the quality will be better.
Guess you drink beer, you all ready consume these " Laboratory produced proteins" as you put it. Thats basically the process.
Agriculture changes quickly. My Grandfather started after the WW1 as a tractor driver, that was only the job was back then. Went on to manage Dartington Hall farms and build it up to one of the largest operators in that part of the country. If you know your agricultural history you'll know thats where artificial insemination was brought into the cattle world. He also pushed much of the new tech of the day through the green revolution. He banned us from becoming farmers as he knew what was going to happen to dairy in that area. Only one indoor dairy left in the region now. He taught us not to be scared of change and run with it. Thats done me very well investing in tech. Made a fortune (well to me it is) from the EV disruption and the two areas I'm now looking into are graphite and fermentation farming (also invest in AI, genetics, health and a few other areas). Both these two techs have the potential to make the world a far better place. I try to invest with morals.
@@turningpoint4238 should try investing with your taste buds… fake meat tastes rubbish.
It will soon be shown to be more environmentally damaging through planting monocultures, transport and processing outputs - than grass fed beef which has an important role in carbon sequestration. Key being that future beef production must remain grass fed.
@@PatAllen84 Much of the old fake meats were terrible, they are getting far better. The environmental's are better than how most meat is produced. Grass fed beef uses far to much land in the world. Sure many traditional type farms will be able to survive but most not. This is just the way farming is, it changes.