Despite the inclement weather conditions present throughout the Upper Midwest, outwintering is a management style growing in popularity. With low set-up costs, outwintering a dairy herd wins every time.
U of MN Morris students, faculty, and staff have enjoyed locally-raised, organic grass-fed beef as part of the menu selection in the campus cafeteria. But this is not your ordinary beef...and it doesn't get any more local than this. In a unique collaboration between the WCROC and UMM, faculty and staff are bringing WCROC products (beef, peppers, and strawberries) to the UMM tables.
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.
April 28, 2017
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