Well planned and managed forage and grassland provides an opportunity to incorporate more resilience into our beef and sheep businesses.
By looking at our forage systems on a whole farm basis and planning rotations we can increase our yield of forage grown on farm, reducing our reliance on purchased feed and reducing production costs. The strategic use of legumes can also help reduce the use of Nitrogen, lowering costs and carbon emissions.
This guide will take you through some of the options available for grass, legume, herb and forage crops, the key agronomy and management required to successful increase overall yield from forage for a beef and sheep system.
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