Since it was created in 1989, CIAS has supported grazing research. We take a systems approach that unites grassland management, animal nutrition, economics, marketing, rural sociology, and the environmental benefits of grazing. One important goal of our work is to strengthen links between researchers and the grazing community. For more information, contact
Brent McCown.
Does pasture-finished beef make the grade? (Research Brief #77)
Finishing beef animals on pasture can potentially reduce the overhead costs of facilities and equipment compared to confinement finishing. Researchers at UW-Madison set out to learn if beef animals finished on pasture can make the Select and Choice quality grades for conventional meat markets. [...more]
How does Managed Grazing Affect Wisconsin’s Environment?
In Wisconsin, the prevalence of livestock and dairy farming has led to questions about how animal agriculture affects the environment. Many farmers who practice managed grazing have observed environmental benefits resulting from this management system. What have scientific studies shown about the effects of managed grazing on the environment?
This report presents results from papers which [...more]
Grass Clippings: August 2007
Grass Clippings is a quarterly newsletter that features grazing-related research from the University of Wisconsin and beyond. The August issue features:
Invasive weeds on the move in Wisconsin: Hill mustard and perennial pepperweed
Stockpiling pastures
Cheese from the pasture strikes a chord
Upcoming events: Wisconsin School for Beginning Dairy and Livestock Farmers available at three sites
Read this newsletter (pdf [...more]
Managed Grazing Education and Research in Wisconsin
This report describes managed grazing projects funded by the Wisconsin Grazing Lands Conservation Initiative from 2002-2003. Seventeen education projects supported a variety of networking activities, as well as programs for beginning and transitioning farmers. Five research projects looked at ground and surface water quality, nitrogen management strategies, late season grass growth, soil compaction, and outwintering [...more]
Grass Clippings: May 2007
Grass Clippings is a quarterly newsletter that features grazing-related research from the University of Wisconsin and beyond. The May issue features:
Interseeding legumes vs. applying nitrogen fertilizer
Performance of birdsfoot trefoil in northern Wisconsin
How much grass seed do we need?
Soil quality and the grass farm, part 3
Upcoming events
Read this newsletter (pdf file)
[...more]
How is cheese from pastured cows unique? (Research Brief #73)
What makes specialty cheese special? More specifically, what taste characteristics make cheese from pastured cows unique? These are important questions for farmers and milk processors wanting to create specialty dairy products from the milk of pastured cows. Preliminary research from UW-Madison shows that cheese from the milk of pastured cows tastes significantly different from other cheese. This study was not able to identify the chemical compounds causing the flavor differences. A consumer panel preferred the cheese made from the milk of cows fed pasture and grain, similar to the milk produced on most Wisconsin grazing dairy farms.
[...more]
Grass Clippings: February 2007
Grass Clippings is a quarterly newsletter that features grazing-related research from the University of Wisconsin and beyond. The February issue features:
Persistence of grazed red clover varieties
Carbon crediting for agricultural soil management practices
Upcoming events
Soil quality and the grass farm, part
Issues and opportunities for the Wisconsin grazing community
Read this newsletter (pdf file)
[...more]
Cows turn Pasture into Milk
This worksheet, which is geared toward older elementary school children and their teachers, presents basic information about grazing dairy cows. It presents grazing as a feeding alternative that mimics natural systems, protects erodible land, and saves money for farmers. It answers questions children might have about grazing, such as, “What do pastured cows do in [...more]
Cheese from Pastured Cows: Comparing Taste, Texture and Color
The market for specialty cheese, including pastured cheese, is growing rapidly. Graziers, cheesemakers and marketers need to know how pastured cheese is unique. This report describes research comparing the taste, texture and color of cheese made from the milk of exclusively pastured cows, cows that are pastured and given a grain supplement, and cows fed [...more]
Grass Clippings: November 2006
Grass Clippings is a quarterly newsletter that features grazing-related research from the University of Wisconsin and beyond. The November issue features:
Sire selection strategies for graziers
Soil testing pastures
The grazing research town hall meeting at the agronomy/soils field day
Soil quality and the grass farm, part
The place of pastures in UW-Madison agronomy history
The Truttmann pasture walk
Read this newsletter [...more]