Cutting: (e.g., 1st, 2nd, or 3rd Cut). Note that later cuts typically have higher protein and are preferred by dairy producers.
Quality Grade:
Premium/Dairy: High leaf retention, bright green colour, fine stems.
Select/Horse: Good colour, no dust or mould.
Utility/Beef: Fair colour, may have coarser stems.
Moisture Content: Ideally <15% for safety and storage.
Lab Analysis (Optional but recommended):
Crude Protein (CP): (e.g., 18-22%).
Relative Feed Value (RFV): (e.g., 150+ for dairy grade).
ADF/NDF: Fiber values.