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A consumer’s guide to grass-fed beef provides information about the health and environmental benefits of grass-fed beef and how to buy and cook this beef. It includes several recipes.

Grass Clippings features grazing research from the University of Wisconsin and beyond. In this issue: Fertility and pastures, beef and dairy cattle gains on different pastures, beef cattle on pasture…

Farms provide the food, fiber and energy that people need. Farms also benefit society by providing services that may not earn money, but support functioning of the ecosystem. For instance,…

Eating locally is going mainstream. For years, committed eaters have gone out of their way to source local food from farmers’ markets, farms, roadside stands and Community Supported Agriculture drop-off…

For 20 years, CIAS has put the Wisconsin Idea to work. What does the future hold? Now, more than ever, we need sustainable agriculture research and outreach that integrates social,…

Tall fescue, meadow fescue and festulolium have potential value as forages for grazing operations in the northern USA. Meadow fescue is the most cold tolerant of these grasses, with excellent…

Finishing beef animals on pasture can potentially reduce the overhead costs of facilities and equipment compared to confinement finishing. Researchers at UW-Madison set out to learn if beef animals finished…

Do orchardgrass, fescue or legume/grass combinations produce more meat on growing, pastured beef animals? Do beef steers, beef heifers or dairy steers show the most gain on pastures? Researchers in…

In Wisconsin, the prevalence of livestock and dairy farming has led to questions about how animal agriculture affects the environment. Many farmers who practice managed grazing have observed environmental benefits…