I wish Alan Savory got more recognition, as a pioneer in regenerative grazing. He started the Holistic grazing protocols (HHDG) in the sixties in Zimbabwe. He has led a global change especially in poorer countries.
I love the information that he is giving. But, he really needed someone to advise him to stay at the microphone podium or give him a remote microphone.
It probably doesn't make much sense for Mr Judy to drill summer annuals into his pastures because he is far enough south for his pastures to include summer grasses. More north, where cool season grasses predominate, the summer slump can be worse and can be filled with summer annuals.
I have. I can't quote from it. I also can't remember why I commented two years ago. I do find it fascinating how the Australians with their summer grass dormant season can seed pastures with summer annuals assuming they have the moisture.
I did seed with buckwheat last fall and it did grow before freezing. Then one seed did winter over and grow this spring. Simply broadcasted over tall grass. No animals yet. Might have to borrow some sheep. Totally understand about back in time. This system seems very involved and fascinating.
BTW, my views over the last couple years have changed a bit. I'd try a broad mix, 8+, of what was not already in the pasture and let what wanted to grow to grow. What used to be certainty changes. Spinach was known not to be mycorrhizal but it has been shown to grow better once inoculated. Many plants supposed to be winter killed survive in communities. We don't know enough to pick and choose.
Yes, Greg needs some basics in media presentation...don't wave the camera around, (his pasture walks i.e.) and stay close to the mike. he would get a lot more views with improvements in presentation.
Very hard to hear Greg as he is too far from Mike. Message is good but wondering away from Mike fades out the spoken word. Agree about turning on sub titles. Personally I think marbles meat is over rated. I wonder what is the age profile of his herd ? Does he keep older cattle to 'educate' the young ones ?
Speaking from the USA, we want our beef marbled. Ground beef is great (we like at least 30% fat), but the cuts should be marbled. With the right kind of cattle, this is not that difficult to do. It should be no problem for Greg Judy. In 'Treating the Farm as an Ecosystem', Gabe Brown talks about his transition from a conventional industrial-style crop farmer with a few cattle that were not really manged, to a farmer practicing regenerative techniques to build soil health, natural pest & disease resistance and financial sustainability into his crop and livestock farming. In part 3, Gabe talks about how his farm direct markets their products. He also shows a photo of a beautifully marbled 100% grassfed and grass FINISHED steak..ruclips.net/video/QwoGCDdCzeU/видео.html
Lol @ greg judy trying to convince ppl marbling isn't important; because he takes 2-3 years to finish a 1200 lb animal, he can't get marbling. Sour grapes methinks. Don't get me wrong, I like him, what he has done for/with his land is awesome and inspiring. But, he has to find a middle ground, and finish those cattle faster. It shouldn't take more than 18 months to finsih beef on pasture (with NO supplements) in his climate.
We prefer the flavor of beef that is closer to 30 months. It was interesting to learn that beef under about 5 years of so was once considered inferior. When we have the opportunity harvest a truly mature animal - properly finished - the intense beefy flavor is worth the wait. Not always financially viable, but we enjoy it when we can get them. We agree that Greg should be able to get his cattle marbled, though he may want to no-till a mixture of summer annuals into his perennial pastures, or a mix of cool and warm season forages so he can finish cattle most any time of year. Or time his harvests to his current pasture conditions.
@@Jj-gi2uv Yes, personally I far, far, far prefer our ( wild-shot in northern Dunn Co. WI ) venison, to any beef i've had. Because it's not marbled. I have had 100% grass-fed roasts - don't know how old they were or fat they got- , and my friends OG, grass fed but finished on some grain, and hate it all. Lotta $ down the drain, except my husband liked it. Too much fat weaving it's way through, makes me gag. After watching Gordon Ramsey shows, I suspect some of that can be fixed with how it's cooked, but I ADORE my venison ! I didn't grow up w it, and my in-laws tell me that modern deer in our area now have so many cornfields all around, that they are nowhere near the gamey tasting venison of yrs ago, so, idk, but at least they always have access to whatever else they want to eat, and I wonder if alfalfa fields are helping the flavor too.. .
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I wish Alan Savory got more recognition, as a pioneer in regenerative grazing. He started the Holistic grazing protocols (HHDG) in the sixties in Zimbabwe. He has led a global change especially in poorer countries.
I love the information that he is giving. But, he really needed someone to advise him to stay at the microphone podium or give him a remote microphone.
thanks for bringing us these videos but really wish he had a mic on or told to stay by the mic .. its hard to follow when sound is so variable. ..
Hard to watch that empty microphone and at the same time hear nothing. Don´t forget to turn subtitles ON.
This is the first of his 2 presentations - the 2nd had alot more information in it.
Amazing, fantastic!!!!
Such a shame i just cant watch this video because he keeps talking away from the mic.
Look around RUclips. He's given this same talk quite a few times.
Is there never anyone around to tell him there's a mic there?
I know RIGHT. Either put a microphone on him or rope him to the microphone.
Wish I would have watched this three years ago
You have all your life to set it up!
So frustrating trying to listen him talking away from the microphone.
Microphone placement anyone??? Don't want to miss all that wisdom.
It probably doesn't make much sense for Mr Judy to drill summer annuals into
his pastures because he is far enough south for his pastures to include
summer grasses. More north, where cool season grasses predominate,
the summer slump can be worse and can be filled with summer annuals.
Have you read Dirt to Soil by Gabe Brown?. North Dakota.
I have. I can't quote from it. I also can't remember why I commented two years ago. I do find it fascinating how the Australians with their summer grass dormant season can seed pastures with summer annuals assuming they have the moisture.
I did seed with buckwheat last fall and it did grow before freezing. Then one seed did winter over and grow this spring. Simply broadcasted over tall grass. No animals yet. Might have to borrow some sheep. Totally understand about back in time. This system seems very involved and fascinating.
BTW, my views over the last couple years have changed a bit. I'd try a broad mix, 8+, of what was not already in the pasture and let what wanted to grow to grow. What used to be certainty changes. Spinach was known not to be mycorrhizal but it has been shown to grow better once inoculated. Many plants supposed to be winter killed survive in communities. We don't know enough to pick and choose.
Just going out to broadcast a healthy mix. There are several grasses and vetch and some 2 or 3 clovers already out there. Throwing out daikon too.
Why does he keeps his cattle 2 years in order to finish them. Is he able to put some weight in the winter with grass?
More mature animals have better flavor.
Please talk into the microphone.
Speaker needs to be mic'd frustrating! Mov'n on!
Stay by the mic please!!!!
Good stuff just that background noise and him fazing in and out
Yes, Greg needs some basics in media presentation...don't wave the camera around, (his pasture walks i.e.) and stay close to the mike. he would get a lot more views with improvements in presentation.
Very hard to hear Greg as he is too far from Mike. Message is good but wondering away from Mike fades out the spoken word. Agree about turning on sub titles. Personally I think marbles meat is over rated. I wonder what is the age profile of his herd ? Does he keep older cattle to 'educate' the young ones ?
Speaking from the USA, we want our beef marbled. Ground beef is great (we like at least 30% fat), but the cuts should be marbled. With the right kind of cattle, this is not that difficult to do. It should be no problem for Greg Judy.
In 'Treating the Farm as an Ecosystem', Gabe Brown talks about his transition from a conventional industrial-style crop farmer with a few cattle that were not really manged, to a farmer practicing regenerative techniques to build soil health, natural pest & disease resistance and financial sustainability into his crop and livestock farming. In part 3, Gabe talks about how his farm direct markets their products. He also shows a photo of a beautifully marbled 100% grassfed and grass FINISHED steak..ruclips.net/video/QwoGCDdCzeU/видео.html
I know I'm in the minority, but I don't like it marbled.
Lol @ greg judy trying to convince ppl marbling isn't important; because he takes 2-3 years to finish a 1200 lb animal, he can't get marbling. Sour grapes methinks. Don't get me wrong, I like him, what he has done for/with his land is awesome and inspiring. But, he has to find a middle ground, and finish those cattle faster. It shouldn't take more than 18 months to finsih beef on pasture (with NO supplements) in his climate.
He says in this video specifically 24 months to finish...
How would you finish a beef on pasture in 18 months if you were in his position?
We prefer the flavor of beef that is closer to 30 months. It was interesting to learn that beef under about 5 years of so was once considered inferior. When we have the opportunity harvest a truly mature animal - properly finished - the intense beefy flavor is worth the wait. Not always financially viable, but we enjoy it when we can get them.
We agree that Greg should be able to get his cattle marbled, though he may want to no-till a mixture of summer annuals into his perennial pastures, or a mix of cool and warm season forages so he can finish cattle most any time of year. Or time his harvests to his current pasture conditions.
Maybe one reason is that he lets the cows wean their babies. It takes longer but has a lot more weight.
@@Jj-gi2uv Yes, personally I far, far, far prefer our ( wild-shot in northern Dunn Co. WI ) venison, to any beef i've had. Because it's not marbled. I have had 100% grass-fed roasts - don't know how old they were or fat they got- , and my friends OG, grass fed but finished on some grain, and hate it all. Lotta $ down the drain, except my husband liked it. Too much fat weaving it's way through, makes me gag. After watching Gordon Ramsey shows, I suspect some of that can be fixed with how it's cooked, but I ADORE my venison ! I didn't grow up w it, and my in-laws tell me that modern deer in our area now have so many cornfields all around, that they are nowhere near the gamey tasting venison of yrs ago, so, idk, but at least they always have access to whatever else they want to eat, and I wonder if alfalfa fields are helping the flavor too.. .
Sound guy needs to be fired