Another recommendation producers could consider is grinding poor quality forages.
Based on research conducted by Francis Fluharty, an animal nutritionist at the Ohio Agricultural Research and Development Center in Wooster, Lewandowski said grinding poor-quality forage results in increased forage digestibility and increased forage intake. The disadvantage of this recommendation is that a tub grinder, a potentially costly piece of equipment, is required. Lewandowski suggested that several neighbors might consider working together to make such a purchase.
Finally, Lewandowski said pasture management is still critically important heading into mid- to late November.
"We're still probably not at that point where grass growth has really quit yet, so we caution producers not to overgraze at this point in the year," he said. "Once we get a few hard frosts, then we can start grazing a little more heavily over the winter and not be concerned with leaf residual area."
For those using stockpiled forages, or farmers who planted winter wheat or oats for grazing, he also suggested strip grazing to get better utilization, and to consider more intensive rotations to limit animals’ potential for overgrazing.
If producers have questions about Extension recommendations for maximizing livestock performance in the face of poor-quality forage this winter, contact a member of the OSU Extension Beef Team: http://beef.osu.edu/directry/index.html