To help make high quality, cut hay at the perfect time, dry it down as fast as possible (unless you’re making baleage), then put it up quickly at the optimum moisture level and store it out of the elements. Of course, if these were simple steps, every farmer could have premium hay every year. Vermeer Makin’ Hay Minute host Bryan Setzer talks with forage expert Tim Schnakenberg, Agronomy Specialist from the University of Missouri Extension, to gain a little perspective on the hay management practices that really matter.