Greg Judy from Pastures Farm speaking at Groundswell 2018 on "Building Healthy Soil from Mob Grazing". This video is Part 1 of 2. You can check out Greg's website here www.greenpasturesfarm.net/
I wish Alan Savory got more recognition, as a pioneer in regenerative grazing. He started the Holistic grazing protocols (HHDG) in the sixties in Zimbabwe. He has led a global change especially in poorer countries.
I love the information that he is giving. But, he really needed someone to advise him to stay at the microphone podium or give him a remote microphone.
It probably doesn't make much sense for Mr Judy to drill summer annuals into his pastures because he is far enough south for his pastures to include summer grasses. More north, where cool season grasses predominate, the summer slump can be worse and can be filled with summer annuals.
I have. I can't quote from it. I also can't remember why I commented two years ago. I do find it fascinating how the Australians with their summer grass dormant season can seed pastures with summer annuals assuming they have the moisture.
I did seed with buckwheat last fall and it did grow before freezing. Then one seed did winter over and grow this spring. Simply broadcasted over tall grass. No animals yet. Might have to borrow some sheep. Totally understand about back in time. This system seems very involved and fascinating.
BTW, my views over the last couple years have changed a bit. I'd try a broad mix, 8+, of what was not already in the pasture and let what wanted to grow to grow. What used to be certainty changes. Spinach was known not to be mycorrhizal but it has been shown to grow better once inoculated. Many plants supposed to be winter killed survive in communities. We don't know enough to pick and choose.
Very hard to hear Greg as he is too far from Mike. Message is good but wondering away from Mike fades out the spoken word. Agree about turning on sub titles. Personally I think marbles meat is over rated. I wonder what is the age profile of his herd ? Does he keep older cattle to 'educate' the young ones ?
Yes, Greg needs some basics in media presentation...don't wave the camera around, (his pasture walks i.e.) and stay close to the mike. he would get a lot more views with improvements in presentation.
Lol @ greg judy trying to convince ppl marbling isn't important; because he takes 2-3 years to finish a 1200 lb animal, he can't get marbling. Sour grapes methinks. Don't get me wrong, I like him, what he has done for/with his land is awesome and inspiring. But, he has to find a middle ground, and finish those cattle faster. It shouldn't take more than 18 months to finsih beef on pasture (with NO supplements) in his climate.
We prefer the flavor of beef that is closer to 30 months. It was interesting to learn that beef under about 5 years of so was once considered inferior. When we have the opportunity harvest a truly mature animal - properly finished - the intense beefy flavor is worth the wait. Not always financially viable, but we enjoy it when we can get them. We agree that Greg should be able to get his cattle marbled, though he may want to no-till a mixture of summer annuals into his perennial pastures, or a mix of cool and warm season forages so he can finish cattle most any time of year. Or time his harvests to his current pasture conditions.
@@Jj-gi2uv Yes, personally I far, far, far prefer our ( wild-shot in northern Dunn Co. WI ) venison, to any beef i've had. Because it's not marbled. I have had 100% grass-fed roasts - don't know how old they were or fat they got- , and my friends OG, grass fed but finished on some grain, and hate it all. Lotta $ down the drain, except my husband liked it. Too much fat weaving it's way through, makes me gag. After watching Gordon Ramsey shows, I suspect some of that can be fixed with how it's cooked, but I ADORE my venison ! I didn't grow up w it, and my in-laws tell me that modern deer in our area now have so many cornfields all around, that they are nowhere near the gamey tasting venison of yrs ago, so, idk, but at least they always have access to whatever else they want to eat, and I wonder if alfalfa fields are helping the flavor too.. .
Speaking from the USA, we want our beef marbled. Ground beef is great (we like at least 30% fat), but the cuts should be marbled. With the right kind of cattle, this is not that difficult to do. It should be no problem for Greg Judy. In 'Treating the Farm as an Ecosystem', Gabe Brown talks about his transition from a conventional industrial-style crop farmer with a few cattle that were not really manged, to a farmer practicing regenerative techniques to build soil health, natural pest & disease resistance and financial sustainability into his crop and livestock farming. In part 3, Gabe talks about how his farm direct markets their products. He also shows a photo of a beautifully marbled 100% grassfed and grass FINISHED steak..ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QwoGCDdCzeU.html
