Grading hay is an opinion based on an individual's judgement and experience. The challenge comes in communicating your opinion to others in a consistent way. In order to clearly as possible communicate the attributes of a product we have developed terminology along with a basis for the grading and categorization of hay for our markets. Factors Used to Grade and Classify Hay * Color * Texture * Odor or Smell (Nose) * Bleaching * Brown, Composition, Tan or Red Leaf * Weeds * Plant Maturity * Fiber Length
our Hay Grades Using Timothy as an example
01
High Premium
Visually a perfect product with a vibrant color, excellent nose, no bleaching, no brown leaf, no weeds present and has long fiber. Abundant pre or in-bloom full timothy heads. Conditions for harvest of this grade do not occur every year.
02
Premium
The same description as High Premium except it may have a trace of brown or red leaf (must look closely to observe) or other grasses present but not noticeable.
03
Low Premium
Same as the description as Premium except it may have a slight bleach (must look closely to observe) and/or visible brown leaf.
04
High Retail
Pre-bloom to mature timothy heads, easily visible brown, tan or red leaf, may have obvious presence of other grasses and has a good nose.
05
Retail
Mature or slightly ripe timothy heads, green color (maybe faded) with some bleaching, noticeable brown, tan, or red leaf and has a good nose.
06
Low Retail
Timothy heads are generally over ripe or shattered, some green color but obvious fading to a yellowed appearance, may have some weeds, still a good to neutral nose.
Guide to describing the content of mixed hay (using alfalfa and grass mix as an example)
Low
Alfalfa or the grass is present but you must really look for it to see it.
Medium
Alfalfa or grass is visible and is not more that half of the forage in the product.
High
Alfalfa or the grass is obviously dominant over the other.