COLUMBUS, Ohio – According to The Ohio State University (OSU)’s Beef Team, the state’s beef producers are facing fall forage and herd preparation challenges.

The OSU team recently evaluated 180 forage samples from across the state and found that overall forage quality was notably poor. Many of the samples, especially first cutting hay, showed significantly reduced protein and energy levels.

“This year brings added complexity: forage quality is down significantly, especially in first cutting hay, which suffered from delayed harvests and excessive rainfall in many regions,” said Ted Wiseman, The Ohio State University agriculture and natural resources educator.

Wiseman said this decline is largely attributed to delayed harvests caused by wet spring conditions, which led to overly-mature forage with diminished nutritional value. As a result, producers must be especially cautious when planning winter feeding programs.

In addition, he said, to minimize stress and maximize performance when weaning calves this fall, producers should ensure calves are vaccinated well ahead of weaning and consider creep feeding (a supplemental, nutrient-rich feed provided to nursing calves in a separate area that cows cannot access) to ease the nutritional transition.

“Once calves are separated, it’s critical to assess cow body condition,” he said. “Cows should enter winter with a body condition score of 5 to 6 to maintain reproductive performance and withstand colder temperatures.”

He said pasture management also demands attention as forage growth is slowing with shorter days and cooler nights, and overgrazing now is possibly compromising spring regrowth.

“Producers are encouraged to walk their pastures, estimate remaining forage, and begin transitioning to stored feeds,” he said. “Inventorying hay and silage supplies is essential, especially given the variability in quality. Testing forages for nutrient content will help guide supplementation strategies and avoid costly surprises later.

“Fall is also the ideal time for soil sampling and fertility adjustments,” he added. “Maintaining proper soil pH and nutrient levels strengthens forage stands and sets the stage for successful spring growth. Producers planning to frost seed (surface placement of seed in late winter, early spring) legumes should begin preparing pastures now by reducing grazing pressure and controlling weeds.”

He also said fall offers a chance to catch up on facility maintenance and herd health tasks, such as repairing fences, checking water systems, and scheduling pregnancy checks and deworming, which can all be done before winter conditions make these jobs more difficult.

“In a year where forage quality has been a real challenge, especially with poor first cutting hay, Ohio beef producers need to stay ahead of the curve,” he said. “Evaluating feed inventories, checking cow condition, and making smart pasture decisions this fall will go a long way toward keeping cattle healthy and productive through winter.

“Taking time now to adjust rations, supplement low-quality hay, and prep facilities means fewer problems later and a smoother start to spring,” he added.