Do We Irrigate Pastures?

written by

Jared Frye

posted on

May 16, 2023

We love all the questions folks ask us about our operation and animals, and when we can we try to explain in deeper detail.

This week I wanted to write about an interesting question I got at the farmers market recently. It was the first time we’ve been asked this and though not a common question I thought it would be a good topic to dig into.

A customer came up to the tent at market and saw the picture below. As you can see the cows are walking into a nice, thick, and tall stand of green grass, and they’re excited about it!

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The question posed was, “do you irrigate your pastures or just reply on rain when it comes”?

Excellent question! And the short answer is no, we do not irrigate any of our pastures.

Why would we irrigate our pastures?

Obviously, keeping pastures irrigated would be a big help in maintaining grass growth through the summer and any drought conditions we experience.

And before we go too far, I don’t necessarily think there’s anything wrong about irrigating pastures. It’s fairly common in more arid climates around the world.

It all comes back to personal context, irrigation is a “tool in the toolbox” and if you need it you use it!

There are plenty of advantages to irrigating, especially in those areas out west where the average annual rainfall is in the single digits! They need a little help to get the grass growing!

In our area, we tend to get enough annual rain that we can avoid the need to irrigate pastures.

Other practices can help!

We’ve talked a lot about our rotational grazing, soil health principles, and allowing our pastures to have adequate rest time.

Through rotational grazing our animals are moving constantly which helps minimize compaction to the soil in areas allowing it to absorb moisture better.

One of the key soil health principles is maintaining cover on the ground which is accomplished by not letting the animals stay in an area too long and allowing that pasture to rest before grazed again. This cover helps in 2 ways. First, the roots of the plants and that above ground cover minimize runoff and slow down the water as it flows. Secondly, that continued cover helps keep the sun from reaching the soil’s surface minimizing the evaporation of water from the soil keeping it in the soil for use.

All of these practices continue to help us retain more rainfall at each rain event, thus reducing our water loss and helping our pastures stay green and lush longer! I have heard stories of ranchers out west who have been able to reduce or eventually eliminate the need for irrigating their pastures as they have adopted these practices and been able to change their soil conditions.

Now, that took a long time! In most cases 20 or more years to get such drastic change.

And while we are benefiting from our new practices and are seeing increased water retention….we’re not perfect. Our grass doesn’t always look so good!

We have dry spells, and we have times when the grass doesn’t want to grow.

The above referenced picture was taken August 20th, 2022. So not too bad for the heat of summer…but that was just that pasture, others didn’t look so good!

We’re always making changes, trying new grasses, working to improve our herd genetics to continue to work within our context.

This summer a lot of folks are predicting a drought for our area, and couple that with we have more animals on the farm than ever before….we will be getting tested this summer.

So, to summarize my ramblings, irrigation has its place. It doesn’t fit within our context, but not using it presents its own challenges to us as well!

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One thing that I’ve heard from folks at the various venues before and was mentioned a couple of times in the survey was our meat being frozen instead of thawed. So, let’s dig into that a little more this week and explain some of the logistics of our operation and compare that to the meat you could (because you don’t right?!) buy ‘thawed’ at the grocery store. We’ve talked previously about food labeling laws and the loopholes that exist to allow imported meat to be labeled as “Product of the USA” – and if you missed those emails, I made them into blog posts so you can find them here. But the key to that is that a lot of meat is being imported into the US. According to a report done by Reuters in early November the US is on track to import a record 3.7 billion pounds of beef by the end of 2023….and if trends continue that will reach 4.2 billion pounds in 2024! And that’s just the beef! Now, is that meat in the grocery store really fresh? Australia is one of the largest suppliers of beef to the United States, a journey that takes anywhere from 4-6 weeks depending on the port of entry to the US. I did some digging online and depending on which import company you look at some claim to be ‘wet aging’ the beef in large containers kept extremely cold during the journey and others will freeze the large primal cuts of meat and pack them tightly into those containers and let the crammed in meat help to keep it all frozen until arrival. Once in the states whether frozen or not, that meat is taken out and then processed down into the final cuts of steaks, roasts, and ground that you would get at the grocery store. Then is has to been shipped to a distribution center that then ships it out to grocery stores across the country. I mean if you like well travel meat, there ya go! That ground beef has seen some things! And all of those steps are done without freezing the meat? I don’t think so! That’s anywhere from 8-10 weeks from slaughter to showing up in the meat case at the grocery store. And you have no idea where it came from? Our process is a little shorter…just a little! For instance, as this message hits your inbox we’re on our way to the processor to drop off another load of cows. That same day those animals will be cut into large primal sections and then hung in a cooler for 14 days to dry age. And if you’re curious about dry aging, check out this link (Dry Aged Beef: What Is It and How Does It Work? – Robb Report) it’s one of the best explanations I’ve read about the process. On the 14th day those primal cuts are taken out, all the ‘aged’ meat on the outside is trimmed off and the large cuts are then cut down into individual steaks, roasts, etc. Once everything is cut, it is packaged, loaded into boxes and placed into one of their large walk-in freezers. We receive a call that day or the next that it’s ready to pickup – we’ll drive down and get the product and bring it back to the farm ready to sell to all of you! So, when you’re buying from us or another similar local farm you are truly getting some of the freshest meat possible! If we were to keep all the meat unfrozen we would need to get it sold extremely quickly…1 cow will typically produce over 400 pounds of fresh meat. Let’s just say on average a pound of beef is good for 3 days when kept in the typical fridge, we would need to get rid of all 400 plus pounds in less than a week! And as much as I wish we were selling 300-400 pounds every 3 or 4 days….well we’re not there quite yet! We really are trying our best to get all of you the freshest, highest quality meats we possibly can. And while several of you commented in the survey that while you wish you could get thawed out meat, you also said, it’s more important that you know where it came from and how it was raised. Hopefully that helps you some with knowing why our meats are available how they are, and while that may not be exactly what you had in mind it’s one of the freshest options available when buying individual cuts! As always thank you for reading and continuing on this journey with us! Jared