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A select group of steers from the WCROC were part of a multi-state grazing study, but now fulfill another purpose; organic grass-fed beef for University of Minnesota-Morris students, faculty, and staff.  "We are excited to offer WCROC's healthy, tasty beef on our University tables. Opportunities to learn about the food system from pasture to plate are all too rare, but thanks to this collaboration, we are proud to say that it's happening right here in Morris," says Mary Jo Forbord, Coordinator of Morris Healthy Eating.   

When choosing genetics for a grazing herd, producers should focus on profitability more than production. “It’s best to think about it in terms of the amount of milk per acre rather than just production numbers,” says Brad Heins, associate professor of dairy science at the WCROC.

Current floor space allowances for finishing hogs are based on research that is 10 to 20 years old, when hogs were marketed at around 250 pounds. Recent multi-university research (including the U of MN WCROC) aimed to determine if today’s larger finished hogs require more floor space.

U of MN graduate student, Hannah Phillips, was awarded first place in the Organic Research Forum Poster Session at the 2017 Midwest Organic and Sustainable Edcuation Service (MOSES) Conference held in La Crosse, WI. She is pursuing her Master's degree with an emphasis in organic dairy systems under the direction of WCROC dairy scientist Brad Heins.

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March 24, 2017

Temp High (F) Temp Low (F) Precipitation (in.)
42 33 .02
Soil Temp - 2" Max Soil Temp - 2" Min Snow (in.)
32 32 0

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