Beefed up Science

Guest post by Clemson student Mia Bonfili

This next section was filled with some of my favorite things, cows (heavy on the cows), forage production and fishing. The focus on livestock, particularly cattle, allowed me to connect more deeply with the subject matter, as it ties into both my major (Animal Science) and personal interests! Observing the different ways cattle are managed and integrated into larger agricultural systems was both familiar and interesting as I learned new things.

Dr. Matias Aguerre led instruction the last three days, and he delved into many other topics such as forage quality versus quantity, the environmental impacts on those systems and silage fermentation significance. This idea emphasized that when feeding animals, nutrient density and digestibility are just as important as sheer volume, so more isn't necessarily better, again it was nice to see a topic that I had reviewed last semester in his Dairy Science Techniques class be re-iterated again but in a more in the field way. Silage fermentation was just as important too, especially on the second lot, the stocking lot we visited. On this stocking lot, they focused big on fermentation of silage and the keeping of it to use later on as they have many heads to feed. Matias and Steven (the man that led us around the property) explained how properly fermented silage not only preserves nutrients but also enhances feed efficiency and reduces spoilage. Understanding this process helped us see how forage harvested in the field is preserved and utilized in real-world livestock operations like the one we saw!

One of the most impactful experiences (to me!) During this section was our visit to a feedlot. The feedlot was a large-scale, well-organized system (had originally been a family operation turned commercial) designed to finish cattle efficiently before market, and it emphasized the importance of precision feeding. We observed how rations are carefully formulated to maximize weight gain while maintaining animal health—often relying on a mix of silage, grains, and supplements. It was crazy to see how silage fermentation, which we had studied earlier, plays a role in this context, providing a stable, energy-dense feed source that can be stored and used year-round.

One of the most fascinating aspects of this operation was their use of ultrasound technology to evaluate Wagyu cattle. By scanning for intramuscular fat—particularly marbling—they are able to make data driven decisions about feeding and harvest timing to optimize beef quality. I would have never thought to use ultrasound, or that it could be used for something like that.

While at the same time the group began the data collection and quadrant plotting for the main reason we are here, to work on determining how much biomass is in a given plot using photoshop as well as identifying each species and giving the coverage of each! This process not only helped reinforce plant ID skills and some bird skills too… but also emphasized the diversity of the systems! All this data will later be used back at Clemson University to determine the importance of all this data and later on for our projects!

Overall this section of our trip was a perfect blend of lecture and hands-on learning. It gave me a broader appreciation for how interconnected livestock production and ecosystem science really are—and how much thought, precision, and sometimes cow poop, goes into both. From marbling to measuring grass, it turns out sustainable agriculture is equal parts beef, brains, and bending over plants. Honestly, any day that starts with cows and ends with plant IDs is a good one!