Our Cattle Mineral Program

written by

Jared Frye

posted on

November 14, 2023

Our Cattle Mineral Program

We recently hosted a large tour group that consisted in part of an animal science class from the local community college.

It was so cool to get to talk to them and hear their eagerness for agriculture, and they asked great questions!

One thing that came up that I don’t recall really discussing here before was what, if any, kinds of minerals or supplements we provide to our cattle.

To start with, you guys know we are a grass-finishing farm, so we don’t provide any type of grain or outside nutritional supplement other than hay during the winter!

Now that may raise the question for you as to why we would provide any type of mineral or other ingestible item if we’re strictly grass and hay.

And it’s for the same reason that many folks take a multi-vitamin!

Cows bodies are different from ours, so their nutrient requirements are obviously very different from ours, but the basic concepts are the same.

When you aren’t eating your fruits and veggies, or getting enough iron or other essential element that your body needs you either begin to feel depleted or you take a multi-vitamin to supplement that nutritional need.

Throughout the year, the nutrient density and quality of the forage our cows eat changes based on a number of ever changing factors…weather being the main one!

If we’re in a drought, much like we have been this summer, the quality of the forage drops drastically, meaning there’s not nearly as many vitamins and minerals in the grass. Also, as the seasons change the type of forage that becomes dominant in the pasture changes, and each has their own nutrient factors for the cattle.

And the last big one is winter. Once we’re done grazing and have moved onto feeding hay….while hay is a great stored feed source for the cows and is how we’re able to get through the winter, the nutrients in hay are far less than that in fresh grass!

Of course, the cows can’t order a multi-vitamin off Amazon, so they rely on us to help supplement them with their nutrient deficiencies!

So, what do we use?

Our primary mineral base is called Redmond 10 Fine Premium Mineral Salt. This mineral salt harvested from an ancient sea bed has an amazing balance of minerals along with the salt that cows love. We use this all of the time, it is out where the cows can access it and utilize it as necessary.

As we monitor the herd and their condition, we try to add things as necessary to make sure they’re able to maintain their optimal health condition. Some of the other additives we’ll add from time to time are:

  • Dried sea kelp, which is an additional source of vitamins and minerals – specifically it helps to improve their digestive functions, their immune system, and their reproductivity. Depending on forage quality, this is something added in late spring to help as we move into breeding season.
  • In early spring, when the grass is growing rapidly and flushing out really fast, this causes the grass to be low in magnesium levels. As the cattle graze this lush – low magnesium forage, it results in low concentrations of magnesium in the blood causing a disorder known as grass tetany. This will result in staggering, convulsions, twitching, and can cause death in cattle! For that reason, in the spring we will mix in some additional magnesium into the mineral mix to make sure we’re keeping the herd from getting the staggers!
  • We have tried many things over the years, from adding sulfur to combat fleas and garlic to combat flies! Some of these we will still use from time to time but they aren’t consistently used.

Before going on, I wanted to mention how this is implemented to the cows. I know some operations that will mix this into the herds feed and they will take it in regardless. But honestly, I don’t think it provides much benefit to just be constantly feeding this into the cows systems if they don’t need it.

Instead, we supply their minerals free choice. It’s always available to them in the pasture and they can eat as much of as little as they’d like….and you can always tell when something has changed and they are in need. Sometimes the mineral will sit for a week or so with not much missing and then the next day you go out and it’s empty and turned over where they were trying to get every drop out of it!

While we don’t just put this into their feed, we do at times know they might need more than they’re willing to eat. I mean I love salt on my food, but I could only eat so much of it even if you told me it was better for me!

From time to time, depending on several factors such as time of year, forage quality, weather conditions, etc. we will use an enticer to get them to take in more mineral. Mixing in a little dried molasses or some other natural sweetener is one way to get them to up their mineral intake during times of poor forage quality!

We’ve also started following the Steve Campbell method this year of providing mineral water. The basic concept of this is to put 50 pounds of the mineral sea salt into a bag it can leach out of and drop that down into the cows’ water trough. This creates a mineral-salt water for the cows to drink, making it more easily utilized by their bodies which helps their body remain healthy.

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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