Pastures grazing tips

May 10, 2022

Livestock producers that were scrambling to line up feed supplies going into the winter are now anxious to move cattle out to pasture.

Saskatchewan Range Management Extension Specialist Kelly Cochrane says before turning animals out, the grass should be at that three to four leaf stage, or six to eight inches tall.

"Having these leaves will allow for sufficient photosynthesis to occur. That will allow for energy to be stored into the plant reserves, which is important later on for regrowth and allows the plant to withstand stresses. If a plant does not have enough energy reserves, it takes longer for the plant to regrow. This can be detrimental to the health of a pasture under dry conditions."

Tame pastures are generally grazed first about two to three weeks earlier than native pastures.

He adds it's also important to monitor pasture health and production along the way to make sure that pastures are not being over grazed.

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Video: Evolution of Beef Cattle Farming

The Clear Conversations podcast took to the road for a special episode recorded in Nashville during CattleCon, bringing listeners straight into the heart of the cattle industry. Host Tracy Sellers welcomed rancher Steve Wooten of Beatty Canyon Ranch in Colorado for a wide-ranging discussion that blended family history and sustainability, particularly as it relates to the future of beef production.

Sustainability emerged as a central theme of the conversation, a word that Wooten acknowledges can mean very different things depending on who you ask. For him, sustainability starts with the soil. Healthy soil produces healthy grass, which supports efficient cattle capable of producing year after year with minimal external inputs. It’s an approach that equally considers vegetation, animal efficiency, and long-term profitability.

That philosophy aligned naturally with Wooten’s involvement in the U.S. Roundtable for Sustainable Beef, where he served as a representative for the Colorado Cattlemen’s Association. The roundtable brings together the entire beef supply chain—from producers to retailers—along with universities, NGOs, and allied industries. Its goal is not regulation, Wooten emphasized, but collaboration, shared learning, and continuous improvement.