New Records for All Measures of Jersey Production

March 25, 2024April 9, 2024 mackerman@usjersey.com

For the fourth consecutive year, the Jersey breed has set records for all measures of production. Statistics released by the American Jersey Cattle Association show Registered Jerseys are now producing more milk, fat, protein and cheese than ever. The nutrient density of that milk is greater too with record-high tests for both fat and protein tests in 2023.

The official lactation average for Registered Jerseys is now 20,710 lbs. milk, 1,038 lbs. fat and 778 lbs. protein on a standardized mature equivalent (m.e.) basis. Component tests are 5.01% fat and 3.76% protein. On a Cheddar cheese yield basis (38% moisture), the average production is 2,657 lbs. and cheese yield per hundredweight stands at 12.83 lbs. The 2023 lactation average is based on 91,673 lactations. The average number of lactations per cow in the breed average stands at 2.36.

As compared to 2022, the new breed average equates to an extra 263 lbs. milk, 33 lbs. fat, 13 lbs. protein and 55 lbs. cheese yield. Component tests continue to rise as well, up 0.1% for fat and 0.02% for protein versus 2022.

Actual production is a new record as well at 18,400 lbs. milk, 923 lbs. fat and 689 lbs. protein. Cheese yield is 2,354 lbs. and cheese yield per hundredweight is 12.79 lbs. The marks surpass those of 2022 by 342 lbs. milk, 34 lbs. fat, 15 lbs. protein and 61 lbs. cheese yield.

Expressed as energy-corrected milk (ECM) yield, average production for Registered Jerseys is 26,166 lbs. m.e. and 23,241 lbs. actual. Respective yields for ECM are up 943 lbs. and 673 lbs. versus 2022.

Based on statistics from the previous 10 years, the breed lactation average is projected to reach 21,420 lbs. milk, 1,084 lbs. fat (5.06%) and 820 lbs. protein (3.83%) by 2030. Cheese yield is projected to be 2,799 lbs. On an actual basis, production is projected to reach 19,226 lbs. milk, 976 lbs. fat (5.08%) and 731 lbs. protein (3.8%), with a cheese yield of 2,500 lbs. ECM is projected to be 27,319 lbs. m.e. and 24,517 lbs. actual. Cheese yield per hundredweight is projected to rise to 13.07 lbs. of product on an m.e. basis and 13.0 lbs. on an actual basis. Lactation numbers are projected to drop to 78,350.

In the annual breed production summary released by the American Jersey Cattle Association, production is included from cows enrolled on AJCA performance programs (REAP, TPE and Performance Records) with a registry minimum of Generation Count 4. Records included in the average are between 180-305 days in length and have data collection ratings of 85 or higher. Herds identified in the Jersey Journal rankings have a minimum of 10 cows.

Published in the magazine rankings are top herds in the nation for m.e. and actual production. Herds are ranked overall and by herd size. Herds with averages above breed average are also listed by state. To view the rankings, see the March 2024 issue of the Jersey Journal.

To become familiar with some of the nation’s top producers and celebrate their achievements, the Jersey Journal asked them a series of questions about their herds. Their responses are reported below.

These herds represent a variety of management styles and sizes and are located across the country, showing that profitable production comes in no standard one-size-fits-all box. Top herds range from smaller, intensively grazed operations to larger confinement operations. They employ the latest and greatest technology and tried-and-true, traditional management tools, showing there is no single way to effectively manage a profitable dairy farm.

Producer Questions

1. In your opinion, what is the single largest contributor to profitable production?
2. What other contributors are a priority?
3. How do you manage these priorities? IE how do you make them significant?
4. What outside consultants do you rely on to manage production?
5. What software/apps do you use to manage production?
6. Where do you sell your milk?
7. Are you paid premiums?
8. Have you struggled with your milk market? Has it changed in recent years?

David and Karen Allen, center, and their grandson, Tommy, and granddaughter, Sammie, are recognized for breeding the impactful sire, “Valentino.”

All-Lynn Jerseys

Reedsburg, Wis.
All-Lynn Jerseys is owned by David Allen. Heifers are raised at the home farm in Reedsburg and cows about 25 miles south in Plain at the Tim Ryan farm. The 61 cows are managed with the Ryan herd of 200 Holstein and Brown Swiss cows. Cows are housed in hoop barns with free stalls bedded with sand and milked in a parallel parlor. The Allens grow feed for their Jersey heifers. The Ryans purchase all feed for the milking herd.

1. We firmly believe in genetics and creating an animal that is born with the potential for great production. It’s our long-standing belief that none of the other contributing factors much matter if the animal has limited genetic potential from which to start.

2. The quality of the total mixed ration (TMR) also impacts profitable production. We like to bring in as much protein as possible from the roughage to help control the cost of concentrates. Overall cow comfort is also important as is consistency in the feeding program, from the way feed is handled to the way it is mixed and delivered.
3. Beyond genetics, we do not believe that managing any one detail is key to success. Rather, details managed in combination with each other make the difference. We pay attention to a variety of aspects, like herd health, the quality of purchased feed and the way feed is mixed and delivered, among others.
4. We tend to keep our outside consultant team small, represented by individuals with whom we have long-standing relationships and trust. For us, that is simply our nutritionist and veterinarian and a sire analysis who helps us choose genetics.
5. At this point, the dairy has decided not to use any software or apps to manage production.
6. Our milk is sold to Scenic Central Milk Producers.
7. Yes, premiums are built in for both components (fat and protein) and somatic cell count (SCC). As well, we receive a premium because our cows have access to outside pasture.
8. We have gone through several transitions with milk markets over the years. However, our milk has been going to Scenic Central for a long time now, and that market has been stable for us.

Cinnamon Ridge Farms

Donahue, Iowa
The Maxwell family owns Cinnamon Ridge Farms. The Maxwell’s milking string includes 210 Jersey cows and a single Brown Swiss/Jersey cross. Cows are housed in a freestall barn with sand-bedded stalls and milked by four Lely robots. The barn was constructed in 2012 with agritourism in mind because dairy and agriculture promotion is a major emphasis for the Maxwells. Robot-viewing windows and an upstairs meeting room with windows overlooking the barn allow visitors to see cows in action. The Maxwells grow most of their forages, but purchase cottonseed and mineral mixes.

1. In our opinion, feeding consistent high-quality feeds is a major contributor to profitable production.

2. Genetics, cow environment and cow comfort also contribute to profitable production.
3. We feel it is important that all team members know the common goal. We hold quarterly meetings with all involved in the farm to discuss past progress and future projects.
4. We work with a nutritionist, a veterinarian, an agronomist and advisors from Lely.
5. We use Lely Horizon, DHIA and TMR Tracker.
6. We sell our milk to Brewster Cheese in Stockton, Ill., and make our own cheese as well.
7. Yes, we receive premiums.
8. We have been with Brewster Cheese since we installed the robots in 2012. In recent years, we have seen a decrease in premiums.

Cold Run Jerseys

Salem, Ohio
Cold Run Jerseys is owned and operated by James and Tara Herron. The all-Jersey herd of 220 cows is housed in a 220-stall, four-row freestall barn. Stalls are fitted with pasture mats and bedded with sawdust. The barn has headlocks, a center drive-through feed alley and a GEA RoboRebel feed pusher. Cows are milked in a double-10 GEA parallel parlor with rapid exit and fully automated milk metering. The Herrons grow all their forages and grain.

1. I feel the most important factor to production is growing and managing premium forages for the herd.

2. Other contributions to our production are sound management of the cattle via breeding and herd health. I believe it is important to develop herd genetics, to produce a cow that has the strength and type to handle a lifetime of high milk production.
3. We manage forage quality by planting BMR corn varieties and keeping our schedule at 28 days for alfalfa harvest and orchard grass seedings to maximize digestibility.
4. Our veterinarian and dairy nutritionist play an important role in maintaining herd health and production.
5. We use PCDart and GEA DairyPlan.
6. We market our milk to Guggisberg Cheese in Sugarcreek, Ohio.
7. We receive a protein bonus.
8. We have shipped milk to Guggisberg Cheese for 25 years. Our milk market has been stable and has not changed in recent years.

D&D Jerseys

Newton, Wis.
D&D Jerseys is owned and operated by Donna Phillips and her husband, Dan Stock. The all-Jersey herd of 84 milking cows is housed in a tunnel-ventilated freestall barn built in 2002. The alleys have rubber mats for cow comfort. Manure is removed with alley scrapers. Cows are milked in a double-four herringbone parlor. About half of the herd traces to her family farm, Phillips Jerseys in Clayton, Ill., where she grew up. The couple grows all hay and corn silage and some grain corn, depending on the year. The balance of the ration is purchased and mixed at the feed mill.

1. In my opinion, the most important thing for profitable production is paying attention to details.

2. Feed quality and management are also important.
3. Feed is pushed up frequently and regularly and close attention is given to feed quality. We continually monitor hay and silage to ensure no mold or other pathogens are present and frequently check moisture levels with a Koster tester and make adjustments if necessary. We also pay close attention to the cows, especially right before and right after calving. We strive to prevent problems or catch them early to mitigate issues.
4. We have a nutritionist who has worked with us for many years. He walks through the barn at least once a week and talks with either Dan or me or both of us. After so long, we are in tune with each other, and he knows the cows.
5. We are not using software or apps to manage production.
6. We sell our milk to Belgioioso Cheese. We were extremely lucky that they were looking for farms when we built the facility.
7. Belgioioso pays us premiums, but they are also very consistent and always at the higher end of the pay spectrum. Many other farmers in the area who don’t ship to Bel ask us how they can ship to Bel as well.
8. To that end, we have not had the market struggles that a lot of other farms have had. As I said, we were lucky.

Den-Kel Jerseys

Byron, N.Y.
Den-Kel Jerseys is owned by Kip Keller. He manages the herd with the help of Amy Barker. Den-Kel Jerseys has been fully Jersey since 2020 and is now milking 130 cows. Cows are housed in three-row freestall barns bedded with sand and milked in a double-seven parlor. Den-Kel Jerseys rents ground for hay and purchases corn silage directly from neighboring farms. All forages are custom harvested, with hay fields yielding 4-5 cuttings a year.

1. Feed quality is the single greatest contributor to profitable production.

2. Cow comfort and genetics are also factors in profitable production.
3. To prioritize these areas, we focus on the timely harvest of forages, bed the stalls with sand weekly and continue to use bulls that are plus for production and desirable for health traits.
4. We rely on help from our nutritionist, Pat Brennan, with Holtz Nelson Dairy Consultants LLC.
5. We use DHI-Plus.
6. Our milk is marketed through Dairy Farmers of America (DFA).
7. We are paid premiums for quality.
8. We have not struggled with our milk market, and it has not changed in recent years.

Kevetta Farms

Dansville, N.Y.
Kevetta Farms is owned and operated by Kevin and Annetta Herrington. The farm is home to about 45 milking cows and 40 heifers. The herd has been all-Jersey since 2021 when the Holstein half of the herd was sold. Cattle are housed in a compost pack barn built in 2011 and milked twice a day in a 12-stall flat barn parlor. The Herringtons grow their dry hay and baleage. The cows are intensively rotationally grazed throughout the growing season, typically May through October, and have access to fresh grass and free choice baleage every day. During the winter, a TMR is purchased and fed at a rate of 50% with free choice baleage. A custom grain mix is purchased and top-dressed based on production.

1. The single largest contributor to profitable production on our farm is the intensive grazing system. The farm is split into 30 paddocks sized about two acres each. During the summer and early fall, they have daily access to fresh grass and free choice baleage.

2. Other contributing factors include cow comfort and a variety of free-choice feeds. The compost pack gives cows room to comfortably rest regardless of size.
3. We manage these priorities by treating the pastures as a crop. We sample soil and spread manure on the paddocks during the winter. The paddocks are generally clipped twice during the grazing season after the cows have grazed. The pack in the barn is maintained with sawdust and stirred twice a day using a four-wheeler and a small “drag.” Fresh sawdust is added three times a week during the winter months. During the pasture season, the pack is still dragged twice a day to ensure it continues to compost and stays dry without adding sawdust (did I get this correct?).
4. The only outside consultants we work with are a nutritionist and a herd vet. Feed is analyzed and fed to dry cows, heifers, or milk cows accordingly. Our vet also helps us manage our breeding program.
5. We don’t utilize any software or apps to manage the cows.
6. Our milk is marketed through DFA.
7. We get a quality milk incentive and have been producing “super” quality milk for 20 years.
8. We do find it challenging to deal with the base program that was implemented in the Northeast. We are being restricted on the volume of milk produced from April to July that is higher than the same months in the two years prior. This is having a huge impact on breeding decisions and marketing animals.

Lawton Jersey Farm

Newark Valley, N.Y.
Lawton Jersey Farm is owned by Merle Lawton and his son, Timothy, and operated by their family. The Lawtons milk 76 Jerseys and four Holsteins twice a day. They are housed in a tiestall barn and four group pens. Stalls are fitted with mattresses and bedded with a straw/sawdust mix. The Lawtons grow all forages and grains.

1. The single largest contributor to profitable production is maintaining consistent feed quality and constant access.

2. Other factors that contribute to profitable production are genetics, cow comfort and control of input expenses.
3. We manage these details by being mindful of mating decisions, ensuring cows have adequate bedding and room in the stall, providing constant access to fresh water, and giving them exercise, among others. We are constantly pushing feed in front of the cows, scraping down manure and freshening bedding, and brushing the cows to keep them clean.
4. We rely on the services of many consultants, including a nutritionist, an agronomist and the dairy and field crops team from Cornell Cooperative Extension.
5. We do not use any software/apps to manage production. We rely on information we receive from DHI testing and lab reports from DFA.
6. We are members of DFA and, for the most part, our milk heads to either Leprino, where it is made into mozzarella, or Chobani for yogurt.
7. DFA pays us premiums for quality and sometimes we receive a market premium.
8. During COVID our milk market was very unstable. Closed or quarantined processing plants and a quota system implemented by DFA led to a surplus of milk, which in turn led to numerous loads of milk being dumped. However, over the last two years the market has stabilized.

Red Top Jerseys

Hilmar, Calif.
Red Top Jerseys is owned by Scott and Mike Wickstrom and Brad Nyman and managed by Chris Terra. The all-Jersey dairy is milking 6,200 cows in two 72-stall rotary parlors equipped with robotic teat sprayers for pre-dip. Cows are housed in freestall barns bedded with composted manure solids. Maternity cows are housed in a compost-bedded pack barn. Red Top grows about 75% of the forages fed and purchases the balance of forages and all grains.

1. We believe in targeting a high feed efficiency to be profitable. We want to have high production and components but also believe they need to be produced with efficiency. One of the Jersey breed’s big strengths is feed efficiency, so we must take advantage of that in today’s volatile feed and milk markets.

2. Profitable production is also achieved by paying attention to cow comfort, labor efficiency and other details. We strive to establish a positive and winning culture to optimize the genetic potential of the herd.
3. Effective communication with employees is important. Our goal is to help them understand why priorities are priorities and how these systems are expected to perform. This helps them take ownership of their work and the role they play and gives valuable feedback to management.
4. We use Jim Tully with Pine Creek Nutrition as our nutritionist. We also do monthly walk-throughs with Ed Vieira of Pine Creek Nutrition to evaluate all things cow-related that could optimize efficiency.
5. We use DairyComp, OneFeed by MILC and the SCR system to monitor rumination and activity for breeding.
6. We ship our milk to Hilmar Cheese.
7. Yes, we are paid premiums for quality.
8. While we have had a home for our milk, the price has been very volatile over the last few years. COVID brought record high and low cheese prices within months in 2020. Most recently, we have experienced issues shipping to an undiversified plant that relies on cheese price only.

Sand Creek Dairy LLC

Hasting, Mich.
Sand Creek Dairy LLC is owned and operated by the Haywood family—fourth-generation Larry, fifth-generation Luke and sixth-generation Austin and Ethan. The Haywoods milk about 800 Holstein cows and 400 Jersey cows in a parallel parlor. Cows are housed in a freestall barn bedded with recycled sand. The Haywoods focus on growing their own high-quality forages, which include BMR corn silage and low-lignin alfalfa haylage. They also grow their own corn grain.

1. We believe the key to our profitable production comes from a combination of investing in the best production genetics we can, and then providing as ideal an environment as possible for those genetics to express themselves.

2. We believe that optimizing many small things contributes to our profitable production. We manage cows as individuals using AfiCollars, manage stocking densities, carefully balance diets for different stages of lactation and focus on high-quality feedstuffs. We quickly respond to alerts for cows that need attention, provide a calm and consistent milking experience, and aggressively select for genetics.
3. Intensive management by a hands-on team is our key to managing a diverse group of priorities. Having four owner-managers who are cross-trained and involved in all aspects of the operation allows us to ensure that the cow is the top focus every day in every area.
4. We rely on a large group of consultants, including a general nutritionist, a calf health specialist, a team of veterinarians and embryo transfer technicians, our agronomists, our accountants and financial advisors, CentralStar trusted advisors, and the extension team and researchers from Michigan State University.
5. We monitor and manage the milking herd with Afi rumination collars coupled with PCDart.
6. We market our milk to Prairie Farms.
7. We are paid premiums for SCC and SPC/PI.
8. Our milk market has been consistent. We continue to change our management focus to pounds of fat and pounds of protein, reflecting the way we are compensated for our milk.

The picturesque Van De Jersey Farm is is owned and operated by John and Amy Vanderstappen and their son, Wes.

Van De Jerseys

Transfer, Pa.
Van De Jerseys is owned and operated by John and Amy Vanderstappen and their son, Wes. They milk a 300-cow herd that is primarily Jerseys and a few Ayrshire and Dutch Belted cows (about 5%). Cows are housed in a freestall barn with mattresses and sand bedding. Manure is removed with alley scrapers. Pre-fresh springers are housed on straw packs. Cows are milked in a swing-16 Dairy Master parlor with Milk Rite inflations. Heifers are raised in freestalls. Weaned calves are housed in group pens on packs. Baby calves are raised in individual pens and bottle-fed with milk. The Vanderstappens grow all corn silage, haylage, mixed alfalfa and grass hay, shelled corn, and Timothy hay for dry cows and heifers. They put up about 500 bales of bailage. They hire a custom harvester for 3,000-4,000 tons of corn silage and 2,000 tons of haylage each year. They buy a protein supplement for the cows and calf pellets for young stock.

1. There is no one single thing to profitable production. It takes good quality forage, comfortable cows, a good pasture rotation, exercise, a good milking routine and equipment, a good dry cow program, solid nutrition, excellent heifer/calf management, good help…..I (John) could go on and on. We have a cull rate of 15-20% and sell about 150 head each year for dairy purposes. We have also been using Danish semen for over 10 years, so there is a lot of Danish influence in the herd. We have been alternating between U.S. semen on Danish-sired cows and then Danish semen on domestic-sired cows.

2. All of the above are priorities because any missing link will impact profitable production.
3. We take one step at a time and try to do the best we can.
4. We have a nutritionist and use a vet for regular herd health checkups.
5. We use PCDart and MooMonitor+ activity collars for heat detection. We do not routinely use shots for heat or breeding.
6. Our milk has been sold to Marburger Farm Dairy for over 20 years.
7. No premiums have been paid since the advent of COVID.
8. Our milk market has been steady.

Wickstrom Jersey Farm is owned and operated by Scott, Mike, Brent, pictured, and Steve Wickstrom in Hilmar, Calif.

Wickstrom Jersey Farms

Hilmar, Calif.
Wickstrom Jersey Farms is owned and operated by the Wickstroms—Scott, Mike, Brent and Steve. The Wickstroms milk 2,500 Jersey cows in a 60-stall rotary parlor equipped with robotic teat sprayers for pre- and post-dip. Cows are housed in freestall barns bedded with composted manure solids. Close-up and maternity cows are housed in compost-bedded pack barn. The Wickstroms grow about 60% of the forages fed and purchase the remainder of the forages and all grains.

2. Profitable production is also achieved by paying attention to cow comfort and labor efficiency.
3. We recently installed sort gates and palpation rails at Wickstrom Jersey Farm. This helped us dramatically decrease lockup times and improve labor efficiency. We do all pen moves, breeding and shots on the palpation rails now so cows are minimally locked up in their pens.
4. We rely on our nutritionist, Theo Lykos of Dairy Technical Solutions Inc., to manage production and inputs that are getting fed to meet our goals. We track monthly data with him to see how we improve both production and efficiency year-over-year.
5. We use DairyComp, OneFeed by MILC and the SCR system to monitor rumination and activity for breeding.
6. We ship our milk to Hilmar Cheese.
7. Yes, we are paid premiums for quality.
8. While we have had a home for our milk, the price has been very volatile over the last few years. COVID brought record high and low cheese prices within months in 2020. Most recently, we have experienced issues shipping to an undiversified plant that relies on cheese price only.

Windy Lane Jerseys

Tyrone, Pa.
Ryan Clark and his wife, Jennifer, and children, Leanne, Kylee, Claire and Connor, own and operate Windy Lane Jerseys. The 280 Registered Jersey cows are housed in a freestall barn bedded with sand and milked in a double-10 parabone parlor. The Clarks feed a TMR and grow all their forages and shell corn on 520 acres.

1. I think high-quality forages are the single greatest contributor to profitable production.

2. Comfortable cows are also profitable producers. I really like sand for bedding as it makes for happy and comfortable cows.
3. We are blessed with a setup that allows us to harvest high quality forages. We hire customer operators to plant and harvest our corn and small grain silage, utilizing our own tractors, dump trucks, and other equipment. We have access equipment from neighbors for emergencies and work together to help each other out. This allows us to harvest at the right time and ensure premium forages.
4. We work with a vet, an accountant and two nutritionists. We rely on the nutritionist to provide insight on our ration, keep abreast of innovations and let us know what is working on other farms.
5. We use PCDart and DairyCents, an app from Penn State that helps us evaluate income over feed cost and various scenarios to determine our best options for forages, grains and commodities.
6. We sell our milk through DFA.
7. We are in a multiple-component order. We also receive premiums for SCC and a base premium which fluctuates based on supply and demand.
8. We are comfortable with our milk market. Our cooperative put base quotas in place with the onset of COVID but those were released December 31.