Alfalfa is known for high protein, but protein utilization depends on the balance of rumen degradation and bypass protein. Short-cut makes alfalfa particles finer and contact with digestive fluids fuller.

6-12mm short-cut alfalfa ferments quickly and evenly in the rumen while retaining enough bypass protein, improving metabolizable protein supply.

For dairy farms pursuing milk protein percentage, short-cut alfalfa is an effective way to improve returns.