The Do’s and Don’ts of Making High Quality Baleage

The second session of the 2021 Ohio Beef Cattle Management School was hosted via ZOOM by the Ohio State University Extension Beef Team on January 25th. During that second session, one focus of the evening was effectively utilizing plastic wrap for fermenting baled forages and making baleage. In the presentation that follows, Jason Hartschuh discusses harvest options, correct harvest moisture, and properly baling and wrapping wet forages. As we begin, host, Extension Beef Field Specialist Garth Ruff, introduces Jason and his presentation on the Do’s and Don’ts of Making High Quality Baleage.