Tricks to Round Baling Hay

Hay is the main staple of almost all livestock diets. From cattle to horses, goats to sheep, most of the animals raised by ranchers eat a diet consisting mainly of forage --- in this case, hay. As simple as it might seem to harvest and preserve hay, it is actually a complex process affected by many variables that can change the quality, content and amount of hay produced.

  1. Weather

    • Begin by watching the weather. You do not want to cut hay if there is rain in the forecast. Hay that has been cut and rained on is no good for horses, and can only be used for cattle, goats or sheep. You need at least three to five days of clear, dry weather before you can expect to harvest quality bundles.

    Cutting

    • Cut the hay using professional machinery that cuts the grass evenly and lays it all in the same direction, in orderly rows. These tools are important for maintaining efficiency.

    Raking

    • Allow the hay to cure for a whole day on the side where it was cut. Then, using additional machinery, rake the hay to turn the damp underside up and expose it to the dry air and curing sun. Raking is critical to prevent mold and for making sure the hay cures completely.

    Curing

    • Rake the hay again if the weather holds. Allowing the hay to dry for at least four days under a clear sky and hot sun is ideal. The hay should be dry, but not brittle, before baling, and should range anywhere from a green color to a light golden color, depending on the type of grass being baled.

    Baling

    • Bale the hay using a round-bale machine. This is pulled by a tractor, which gathers the hay, rolls it into a ball and wraps it in twine or netting to maintain its shape. The round bales ideally should then be gathered and stored under cover to keep them from getting wet.