What Is Forage and How Does It Differ From Hay and Straw?

Updated

Forage is the edible plant material that grazing or browsing livestock eat, or that is cut and fed to them—it includes fresh pasture, conserved hay, silage, and browse. Hay is forage that has been cut and dried for storage; straw is the leftover stalk material from grain harvest, used mainly for bedding rather than as a primary feed. The three terms overlap in everyday use, but they describe different things: forage is the broad category, hay is one preserved form of it, and straw is a byproduct that sits mostly outside the forage category.

Forage: the broad category

Forage covers any plant material livestock can eat, whether they graze it standing in a field or it is harvested and brought to them. The National Hay Association (NHA), the U.S. trade association for the hay industry, describes itself as representing "hay producers, brokers, dealers and consumers of forage products," which reflects how forage functions as the umbrella term for the whole feed category.

Forage is usually grouped into three types:

  • Grasses — timothy, orchardgrass, bermudagrass, fescue, ryegrass
  • Legumes — alfalfa, clover, lespedeza (higher in protein than most grasses)
  • Browse — leaves, twigs, and shrubs, mainly eaten by goats, deer, and other browsers

Forage can be consumed in several forms: fresh (pasture), dried (hay), fermented (silage or haylage), or as processed pellets and cubes.

Hay vs. straw: the practical difference

The clearest way to separate them is by what part of the plant is used and what it's for.

Hay Straw
Source Whole forage plants cut and dried Stalks and stems left after grain harvest (wheat, oats, barley)
Primary use Livestock feed Bedding, erosion control, mulch
Nutritional value Moderate to high, varies by species and maturity Low—mostly fiber, little digestible energy or protein
Typical eaters Horses, cattle, sheep, goats Not a primary feed; sometimes picked at by cattle

A useful rule: hay is a feed, straw is a byproduct. Hay is made from forage crops; straw is what remains after a grain crop is harvested. Animals can eat straw, but it won't meet their nutritional needs on its own.

Why forage quality and testing matter

Not all forage is equal, and the same field can produce very different feed depending on when it's cut. Forage quality is driven by:

  • Plant maturity at harvest — younger plants are more digestible and higher in protein; older, stemmy plants are higher in fiber and lower in energy
  • Species — legumes generally outpace grasses in protein and calcium
  • Weather and curing — rain damage or over-drying reduces leaf retention and feed value
  • Storage — mold, heat damage, and moisture reduce quality and can make hay unsafe

Because of this variability, forage testing (a lab analysis of protein, fiber, and energy) is standard practice for anyone balancing rations. Two bales that look identical can differ enough to change how much grain or supplement an animal needs.

Where trade associations fit in

Industry groups like the National Hay Association work on behalf of forage producers and buyers—engaging with federal agencies and Congress, publishing hay market reports, and connecting members across the supply chain. NHA describes itself as a non-profit funded entirely through membership dues, and it represents producers, brokers, dealers, and consumers of forage products. For anyone buying or selling forage at scale, these organizations are a source of market information and industry standards.

Quick way to keep the terms straight

  • Forage = the edible plant material itself (fresh, dried, or fermented)
  • Hay = forage that's been cut and dried for storage
  • Straw = grain-harvest residue, used mainly for bedding

If you're feeding animals, you're working with forage—and hay is the most common preserved form of it. Straw is a separate product with a different job.