Look around KZfaq. He's given this same talk quite a few times.

You have all your life to set it up!

I know RIGHT. Either put a microphone on him or rope him to the microphone.

More mature animals have better flavor.

Have you read Dirt to Soil by Gabe Brown?. North Dakota.

I have. I can't quote from it. I also can't remember why I commented two years ago. I do find it fascinating how the Australians with their summer grass dormant season can seed pastures with summer annuals assuming they have the moisture.

I did seed with buckwheat last fall and it did grow before freezing. Then one seed did winter over and grow this spring. Simply broadcasted over tall grass. No animals yet. Might have to borrow some sheep. Totally understand about back in time. This system seems very involved and fascinating.

BTW, my views over the last couple years have changed a bit. I'd try a broad mix, 8+, of what was not already in the pasture and let what wanted to grow to grow. What used to be certainty changes. Spinach was known not to be mycorrhizal but it has been shown to grow better once inoculated. Many plants supposed to be winter killed survive in communities. We don't know enough to pick and choose.

Just going out to broadcast a healthy mix. There are several grasses and vetch and some 2 or 3 clovers already out there. Throwing out daikon too.

I know I'm in the minority, but I don't like it marbled.

He says in this video specifically 24 months to finish...

How would you finish a beef on pasture in 18 months if you were in his position?

We prefer the flavor of beef that is closer to 30 months. It was interesting to learn that beef under about 5 years of so was once considered inferior. When we have the opportunity harvest a truly mature animal - properly finished - the intense beefy flavor is worth the wait. Not always financially viable, but we enjoy it when we can get them. We agree that Greg should be able to get his cattle marbled, though he may want to no-till a mixture of summer annuals into his perennial pastures, or a mix of cool and warm season forages so he can finish cattle most any time of year. Or time his harvests to his current pasture conditions.

Maybe one reason is that he lets the cows wean their babies. It takes longer but has a lot more weight.

@@Jj-gi2uv Yes, personally I far, far, far prefer our ( wild-shot in northern Dunn Co. WI ) venison, to any beef i've had. Because it's not marbled. I have had 100% grass-fed roasts - don't know how old they were or fat they got- , and my friends OG, grass fed but finished on some grain, and hate it all. Lotta $ down the drain, except my husband liked it. Too much fat weaving it's way through, makes me gag. After watching Gordon Ramsey shows, I suspect some of that can be fixed with how it's cooked, but I ADORE my venison ! I didn't grow up w it, and my in-laws tell me that modern deer in our area now have so many cornfields all around, that they are nowhere near the gamey tasting venison of yrs ago, so, idk, but at least they always have access to whatever else they want to eat, and I wonder if alfalfa fields are helping the flavor too.. .