Farmer Focus: Zero grazing starts eight weeks later than 2023

They say a week is a long time in politics. Well, a month seems to go ridiculously fast in farming, once the weather plays ball.

After a terrible March and most of April, things have turned around very quickly. I wasn’t panicking, honestly.

Spring wheat is drilled and looking well, winter wheat has had T1 applications and motored earlier in May in the heat, and grass growth has been phenomenal.

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About the author

Colin Murdoch

Ayrshire farmer and zero grazer Colin Murdoch switched from Holsteins to milking 225 Jerseys in 2019. The 182ha farm grows 40ha of winter and spring barley for a total mixed ration and parlour fed system supplying Graham’s Family Dairy.

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We eventually managed to start zero grazing in early May – eight weeks later than last year. Covers are probably too heavy. We are adding 45kg of grass a head to the ration.

The mixer wagon is doing a good job of chopping it up.

Once we have silage aftermaths to play with, we can ramp up grass intakes and reduce blend in the ration.

First cut was done on 18 May. Big thanks to our contractors (again).

My father chose to drive the tedder on his 81st birthday – I certainly didn’t make him. I’m not sure my enthusiasm will be as strong if I reach that age.

My two sons were extremely keen to be involved, taking it in turns to go in the buddy seat. They have it easy. I remember sitting sideways on the toolbox of a Case 885 constantly bashing my head.

Ground conditions were surprisingly good, and grass yield averaged a pleasing 22 t/ha at 32% dry matter.  The only hiccup arose when the forager decided it was a two-wheel drive and couldn’t climb the hill in our steepest field. 

I’ve applied 55 units of nitrogen with the intention of cutting again in about five weeks.

We’ll apply about 5,000 gallons/ha of slurry by dribble bar, although I’m becoming increasingly frustrated at the amount of grass kill where the slurry lies in lines. 

All youngstock and far-off dry cows are now out at grass.

We have kept about 40 beef-cross cattle inside that are almost fat. These Jersey crosses have taken a bit longer to finish, but the quality of the beef is terrific. 

Typically, the load of straw we were desperately waiting for is sitting in the shed and hasn’t yet been touched. It will all be needed next winter though, I’m sure.