Welcome to the PASTURED LIVESTOCK PRODUCER'S FORUM.

This discussion group is for all producers of naturally-raised 100% grass-fed beef as well as those who are considering getting involved. It has been created for the discussion and sharing of:
~new ideas and concepts
~ the politics of grass farming
~new technologies and products
~inspirations, machinations and dreams
~websites, links, books, periodicals and journals
~notification of upcoming events and conferences
~and all topics related to the art and science of good livestock production, sustainable agriculture and family farming

Relevent topics include:
~ farm and land management
~soil analysis and restoration
~water quality and testing
~pollution and environmental issues
~plant selection, tissue analysis and restoration
~processing, handling and marketing of products
~health benefits of eating grass-fed foods
~recipes and cooking ideas for grass-fed foods
~all pertainent aspects of livestock rearing, including but not limited to genetics, management, nutrition, transportation, housing, fencing and veterinary care

Producers are invited to share problems, difficulties and learning experiences, and to feel welcome to ask for and to give advice and moral support for one another. DISCLAIMER All information on this website is given as a personal opinion only and is not intended to replace an actual one-on-one consultation with an MD or veterinarian. Readers are encouraged to make their own health and herd decisions based on their personal experience in combination with the advice of a qualified health professional.

PHOTO CREDITS: Bovine phenotypes. These closely-related and similarly-aged Nebraska Angus are both quite healthy and vibrant but they show quite interesting differences in structure. Look at the width across the brisket, the depth of frame, even the width of the face and jaw. The individual on the right exhibits true "grass genetics". This width is what we are looking for in grass-fed.