When investing in a forage additive make sure it’s correctly applied

21st century silage feeds Jurassic beef

Eric and James Sealey could never be accused of failing to grasp opportunities as they arise. Quick to see trends on the horizon and fast to respond, the father and son team have built a business which began life with meat sales from the back of a van; grew its turnover to £2.3 million by mid-2022; and will reach £2.5 million and rising by the end of this year.

Adding value to your grass silage

It will not be long before we hear the familiar sound of the forage harvesters in the fields gathering in the grass to ensile for this year’s winter feed. Love it or hate it, it’s a major part of the farming year and the basal feed for many farmers, but do we give it enough attention to get the most out of this valuable product?

Quality grass and forage bring sweet smell of success

When you’re making farmhouse Cheddar from unpasteurised milk, every input and practice can feed through to its flavour.

From the species of grass in the swards to the choice of additive to conserve the silage and from the products chosen to clean the cows’ teats to each individual ingredient in the total mixed ration. All come together to create the distinct flavours of a raw, artisan cheese, every one of which must be continuously and carefully balanced to retain the consistency of product customers expect.