Sustaining Production with Rotational Grazing

Portions of a pasture must be given an appropriate time for recovery. This helps the grassland absorb nourishment while increasing productivity. Rotational grazing or the method of bringing livestock to graze in between paddocks is an efficient way to maintain this healthy system. With this method, forage is continually established, and the quality of the soil is preserved. This process prevents barren patches of land and even reduces environmental damage.

Image source: Motherearthnews.com

Sustaining production in any livestock operation begins with ensuring the quality of the forage. Acquiring more land is not necessary because the productivity depends on having a rotational grazing in place. This system allows a higher stocking density, which helps the animals graze more and eat other species of plants that might be ignored with unmanaged grazing. Aside from feeding the animals better, rotational grazing allows for a more vigorous plant growth.

A rotational grazing system also allows for a longer grazing season. During autumn and winter, an area that has been rested can accumulate enough forage for cows and other livestock to graze on. With this kind of management in place, pasture owners no longer have to worry about livestock health and the pasture development.

Image source: Ncrs.usda.gov

Geoffrey Morell provides the community with highest quality beef, veal, and pork products, along with award-winning recipes for milk and cheese meat and dairy products through his farm, P.A. Bowen Farmstead. Learn more about Geoffrey and his farm here.

The Arable Land: Agriculture and Sustainable Soil Quality

Not all plants have the same mechanisms when it comes to absorbing nutrients from the soil. Some thrive even in the aridest of deserts while others can only flourish when the soil is of the best quality. These apply to all types of crops: grains, fruit trees, vegetables, flowers, and forage or fodder for animals.


If a single type of species was planted and harvested year after year, some of the organic compounds that make the soil fertile would be exhausted after some time, making it barren. In this case, one of the best things to do is to partake in alternative crop planting. The farmer should modify the species that he plants in his plot season after season so that the second one will replenish the nutrients that the initial crop has used up. That way, high soil quality can be sustained over extended periods without needing to rely on excessive fertilizer treatments.

Image source: sciencelearn.org.nz

Another way to maintain the fertility of the soil is to remove pesky weeds. Weeds are defined as any plant that is growing in a place where it shouldn’t be growing. Not only do they occupy space, but they also consume nutrients and soil moisture that would otherwise be used for the crops. Sometimes, they become so tall that they start to block out the sunlight that is needed by the plants to grow. Removing these weeds—mechanically for best results—will ensure that the soil will be able to retain all of the elements that make it fertile, such as minerals and moisture. However, one must remember that in their quest to eliminate all weeds, one most not utilize methods that will bring harm to the soil, the use of herbicides for example.

Image source: sare.org

Across many areas around the world, organic farming is also becoming more popular. Here, the soil is prepared for cultivation without using artificial fertilizers. There is, instead, high reliance on the natural breakdown of organic matter to replace nutrients taken from the soil by previous crops. Techniques like green manure and composting are the most commonly used strategies to carry out such method. They are most popular in integrated farms, where plants and livestock co-exist in harmony and develop some form of mutualism.

For more on sustainable farming and integrated agriculture, subscribe to this for blog for Geoffrey Morell.

Grass-Fed Cows Make For The Best Beef

Of late, more consumers have been increasingly patronizing grass-fed beef, and this is for good reason. Grass-fed beef is not only turning out to be the best quality beef for regular consumption. A quick look at the normal intake of the American household would indicate that beef is a pretty established staple in the American diet. In that case, it’s quite reassuring to know that grass-fed beef has more health benefits.


It appears that beef that comes from grass-fed cows contains bigger amounts of beta-carotene, the same stuff that is found in carrots. It is a well-known antioxidant and it is a precursor to vitamin A. This is precisely what makes the skin glow and the eyes sparkle.

Grass-fed beef also has lower cholesterol content. With so many high-cholesterol foods going around, people tend to unknowingly consume more than the recommended intake. Knowing what we know now about grass-fed beef, choosing to consume it assures you somehow that you are taking in significantly less cholesterol, which is altogether a helpful favor for the heart.

It has also been discovered that certain grass-fed cattle produce higher levels of omega-3 fatty acids. It is common knowledge that omega-3 fatty acids like EPA and DHA are strongly linked to improved cardiovascular health.


The higher the importance we place on grass-fed beef for its emerging health benefits, the sooner we can get back to enjoying some of the most well-loved beef recipes in our culture. It certainly helps that grass-fed beef can be quite flavorful, too.

Geoffrey Morell raises livestock in P.A. Bowen Farmstead, which is known for maintaining grass-fed cattle. To know more about the farm, visit this website.

Nothing Gets Wasted: Whey As Protein Source For Pigs And Poultry

In the production of cheese, one by-product that is mostly considered a problem, particularly in industrial manufacturing is whey. Whey cannot be easily disposed of; it cannot be indiscriminately dumped into the sewage system because it is a detriment on watersheds.

Image source: realmilk.com

Typical production of cheddar cheese from milk yields a significant amount of whey. Ninety-five percent of the water and lactose used in the process end up in whey, while 50 percent of salts and minerals are also lost.

Some companies have resorted to dehydrating whey to market it as a protein supplement to athletes and bodybuilders. Pasture-based mixed farms, on the other hand, have used whey as a great source of protein for pigs, poultry, and other livestock.

These livestock are also in need of sufficient amount of protein for their health and to assure high-quality farm produce.

The traditional source of protein for these farm animals is soybean. But non-fermented soy could have adverse effects on the human body, so livestock raisers are not relying too much on the ingredient.

While roots, nuts, and small animals, such as insects, rodents, and worms in the pasture can provide protein for livestock, they might not be enough.

Image source: alittlelusciousness.com

Whey presents a win-win solution to its own disposal problem and the protein needs of livestock. Instead of just disposing of this by-product, it can be used to raise the quality of farm produce.

Geoffrey Morell and P.A. Bowen Farmstead are dedicated to raising and producing high-quality farm produce and fine artisan raw cheese. To find out more about the farm, visit this website.

Something’s Cheesy: P.A. Bowen Farmstead’s High-Quality Cheeses

Cheese is delicious, especially if it’s made out of the highest quality ingredients. P.A. Bowen Farmstead makes it the right way. The farm’s cheesemaking process, which was piloted in 2009, is regulated by the MDHMH or Maryland Department of Health and Mental Hygiene. The program was made permanent in 2013. The farm’s cheese production is done in a state-of-the-art facility, under strict sanitation conditions. Cheese is produced during early spring until December, before the start of winter.

Image source: pabowenfarmstead.com

Cheese is usually made out of the milk of cow, sheep, goat, or water buffalo. Coagulants used depend the kind of cheese desired. Flavors like spices, herbs, and port wine can also be added. P.A. Bowen produces four kinds of artisan cheese:

Chesapeake Cheddar

Chesapeake Cheddar is a classic-aged cheese that has a creamy texture. Its buttermilk flavor is balanced with hints of toasted pecans and churned butter. P.A. Bowen uses a hand mill to craft the cheese. It is then stored in age wheels for around six months.

D.C. Cheese

D.C. Cheese is somewhat similar to blue cheese, but without the blue mold. It is best for Mexican dishes, cooked vegetables, and fruit plates.

Aquasco Jack

This milky cheese kind is aged for over six months. It is a crowd favorite, and can go well with different types of food.

Image source: pabowenfarmstead.com

Prince George’s Blue Cheese

P.A. Bowen’s signature blue cheese is grown with different grass species. Penicillum roqueforti mold culture, Celtic sea salt, and rennet can be found in these. Each batch is aged for more than 60 days.

Geoffrey Morell promotes healthy living and eating. He co-founded the P.A. Bowen Farmstead, a company specializing in producing high-quality dairy and meat products. Learn more about the company by visiting this blog.

Milking the Truth: Pasture-raised vs. Grass-fed Dairy Products

Choosing between pasture-raised and grass-fed dairy products is a huge step up for consumers. Years ago, shoppers had few options on the selection of their dairy, which mostly consisted of feedlot cattle. But what is really the difference between these two methods?

Image source: Agrowingculture.org

A pasture-raised cow grazes on organic pasture as much as possible while also feeding on a ration of grains as supplied by the owner. On the other hand, a grass-fed cow exclusively eats fresh pasture and hay. If necessary, they can be given supplements but never grain rations.

Grass-fed cows are leaner than pasture-raised ones as the grains contributes highly to the latter’s fat content. Though both methods are organic, raising cows in pastures guarantees that the animals remained in a natural environment throughout the year. Meanwhile, some grass-fed cows are given dry foliage, especially during the harsh seasons. Some consumers have also discovered that before some of them were brought to the market, grass-fed cows were given grains for 2-3 months to accelerate their growth. This shows that they were no longer purely grass-fed.

For some, pasture-raised dairy products are better as the feeding methods and the environment used to raise the cows are more consistent. Though they are higher in saturated fat and cholesterol, they also have a high amount of nutrients such as Omega-3 and other required fatty acids and nutrients due to their diet.

Image source: Fooducate.com

Geoffrey Morell owns P.A. Bowen Farmstead where all the farm animals in jurisdiction are pasture-raised in an environment where they can thrive and live naturally. Aside from managing the farm, Geoffrey did research and discovered the importance of pasture-fed livestock, which he now prioritizes in the farm. For more information about Geoffrey and P.A. Bowen Farmstead, visit this website.