Rangers Valley silage harvest – a video tour

It’s that time of year again! We’re harvesting our silage crop for our cattle this month. It takes a hardworking team of professionals with precision driving and expert truck manoeuvres to ensure a seamless and efficient harvest. Last year we captured footage that highlighted the beauty and skilfulness of the process.

Want to know more about our silage? Here are some quick facts:

What is Silage?
Silage is a fermented, high-moisture fodder made from any grass. At Rangers Valley, our crop is corn.

Why do we use it?
Having a large supply of silage on site is essentially our back up plan. We have lots of hungry mouths to feed every day and it’s not an option for us to run out of feed.

It can last a long time (up to 3 years) and can be fed to our cattle without any further processing, unlike grain. And because silage is fermented, it’s more digestible for the cattle and a great source of carbohydrates as well. So, it’s an ideal feed product to have on hand in case of emergencies.


Why Corn?
Firstly, it grows really well in our climate and produces up to 59 t/ha. The crop also consumes a great deal of nitrogen from the soil as it grows. And as the manure our cattle produce is high in nitrogen, we can use it to fertilize our crop, which is a great way to recycle and forms part of our environmental management program.

How’s it made?
We make it by cutting the whole corn plant at an optimum moisture of between 63-68%. It’s piled into our silage pits, compressed and then covered with plastic sheets to protect it from the weather and keep the oxygen out, preventing spoilage.

How much silage do we produce?
We grow the majority of our silage on farm, and production will vary from year to year, but it can range from 15,000mt to 55,000mt.

For more information about Rangers Valley and our products, visit www.rangersvalley.com.au.

Our 3 favourite things about industry visits.

Early in September we were lucky enough to get some one on one time with some of Australia’s best chefs and butchers right here at the Rangers Valley Homestead. We asked some outstanding chefs and the teams from Vic’s Meats in Melbourne, plus their Sydney team from Victor Churchill to spend a couple of days on the land to showcase our incredible animals, processes and supply chain in general.

Read more

Rangers Valley – a virtual panoramic tour.

Did you know that we regularly host national and international visitors to the Rangers Valley property? If it were possible, we’d invite the world to our little country paradise. Of course, our prestigious Black Angus and Wagyu are our pride and joy and this is a brilliant opportunity to show our guests exactly that – so we built a viewing tower. Read more

Gold for our Wagyu! Third year running.

2014 has been another incredible year for Rangers Valley. We were talking the other day about some of the highlights and this one in particular stands out.

For the third year in a row, our cross-bred Wagyu has won Gold at the Annual Australian Wagyu Branded Beef Competition. Read more

Producing our Cool Climate, Long-Fed Beef, Sustainably

If you’ve been browsing our website lately, you will know by now what makes Rangers Valley beef so special; Read more

Celebrating our 25th Anniversary

This year marks the 25th anniversary of Rangers Valley, what a remarkable 25 years it has been!

We couldn’t have achieved this significant milestone without the support of our quality-driven suppliers, loyal customers and staff that show a great passion and dedication to all that we do here at Rangers Valley. The long standing support of our parent company, Marubeni has also helped us become the internationally acclaimed business we are today. Read more