February is one of those sneaky months in the cattle business that can catch even experienced producers off guard.The days start getting a little longer. You might notice a hint of green popping up in the pasture. After weeks of cold, mud, and winter feeding, it feels like the worst is finally behind us. And that’s exactly when problems start creeping in.
Because here’s the hard truth most folks don’t like to hear: February is often when cows lose body condition the fastest, even though it doesn’t look like much has changed. Hay is still in front of them. Pastures don’t look bare. Cows are still grazing and going about their business. From the pickup seat, everything seems fine.
But winter nutrition has a way of slipping by without making much noise.
By February, forage quality often declines, hay gets stemmier, and protein levels can fall below what cows really need—especially for late gestation or lactation. Intake can drop, digestion slows, and cows may not be getting enough nutrition to maintain condition, even though they appear to be eating.
That’s why this time of year is so important.
So let’s slow down for a minute and talk about what your cows are actually eating right now. Not what it looks like they’re eating. Not what they were eating back in December. But what’s really going into them today?
Because in February, stemmy hay, protein gaps, and intake limits can quietly stack the deck against your herd if you’re not paying close attention.
Nutrition significantly affects your herd’s health during the cold winter months. Producers should plan ahead for their fall and winter forages to meet this need. There are many factors to consider when figuring out how much hay will be needed.
