December 1, 2025 • 8 mins
Nigel Woodhead says the rain which has fallen over the past coupe of days has been greatly received.
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Episode Transcript
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Speaker 1 (00:07):
This is the muster on Hakaui, Niger.
Speaker 2 (00:09):
Would he had farms between Bell Cleuther and Milton and
joins us. This afternoon, good afternoon.
Speaker 1 (00:13):
Nige, Yeah, afternoon Andy, a big.
Speaker 2 (00:17):
Event that you will placed last Thursday. Of course you
had the tiny Emerson's tiny pub there. The spaces bar
was there as well, and.
Speaker 1 (00:24):
A number of punters. It was a great afternoon.
Speaker 3 (00:26):
I was an awesome afternoon. Actually, yeah, I had a
bit of a count up and Reagon. There was about
one hundred, so a hundred odd people there, which was Yeah,
it was awesome, and yeah, it was a it was
a great event. And each obviously ch used all the
sponsors he run who chipped in and the lions and
things for doing the food and I'll see you and
(00:47):
the lads were coming up and yeah it was it
was real good, awesome, and you know, good to catch
up with a few people, went and seeing for a
while and meet a few new people and yeah, some
familiar faces and some faces I hadn't before. So it
was good. That's what it's all about.
Speaker 2 (01:02):
That's the big thing about these events, just connecting and
taking a bit of a chance to bag her off
off the tractor for half an hour and doing what
you need to do because everything's just pretty much a
rush at the moment.
Speaker 3 (01:13):
Yeah, yeah, yeah, there's plenty going on all right, but no,
it was it was. It was great way to sort
of to relax and not think about all the heat
pit stuff going on on a farm at the moment.
But yeah, she was a slow on Friday.
Speaker 1 (01:25):
Yeah that's understandable.
Speaker 2 (01:26):
But like we say, did everybody who got the event together,
thank you very much.
Speaker 1 (01:30):
It was it was appreciated as nice. Just alluded to.
So that's your main focus on the farm at the moment.
Speaker 3 (01:37):
I've been doing but I had been stuff in office
this morning. So yeah, we've got an insured fat plus
audit coming up, so just trying to get a bit
of stuff organized around that and making sure that recal
keepings up the scratch and but some pieces. So yeah,
it's always a bit of a scramble before your audit
to make sure where you need to be. I think
I'm sort of nine extend blow. There is a week
(01:59):
you detail things organized, but it'll happen. And yeah, stock work,
just making sure everything's well feed at the moment. It's
important time a year and the leading to winning, making sure,
we sort of keep pasta covers about right, make sure
everyone's got enough to eat, but not too much so grasped,
I can get away on you and yeah, gets one
(02:20):
to feed and hopefully so hopefully my my contract is
coming tomorrow is drip drill to his pedica swedes, three petics.
I've beaten a couple of last couple of pedts, kale
and manybody there'll be all the one to feeding. So yeah,
sort of like I say, sort of stock working crops
at the moment. But everything has enjoyed that we rain.
(02:40):
We did you say, see you that for free?
Speaker 2 (02:42):
Yeah, you were saying that you've head close to and
then show over the past twenty four to thirty six
hours you'll appreciate that.
Speaker 3 (02:48):
Oh yeah, yeah, I think yeah, twenty odd meals over
the last couple of days, which is fantastic, quite timely,
quite timing. We were just just starting enjoy it a wee.
But really you could see it on some of the
some of the sort of where they not so much
tops or the dry knobs. We're starting to go with brown,
so quite good and we'll, yeah, you know, once we
(03:09):
get someone to feed him. The next couple of days
we'll be off hopefully.
Speaker 1 (03:12):
So how late do you leave your waning.
Speaker 3 (03:15):
As late as possible. It all depends. It all depends
on what's going on with pasture covers and you know,
you condition and if the land is still growing and things.
So we'll we shure some freezer or the three hundred
freezers last week and we'll get you know, we'll kill them.
I think they bopped them for the week at the
fifteenth of December, so that'll be good to get them
(03:38):
away in December. And we usually throw a handful a
week skin draft on then two just to add a
sort of them and out of the singles. So we'll
look to do that again this year. You get as
many away before Christmas as we can and then you know,
last couple of years, it's vary between before Christmas and
(03:59):
between Chris a new year for weaning. But in an
ideal world, would you would leave the lambs on mum
well into January to make the most of the little
bit of milk they'll get off mum and keep them
nice and fat. But we'll see, it all depends on
how much feed we've got. If we're tip the feed,
then we'll just wean and try and get some good
(04:19):
tucker into those lambs and get some weight onto the use,
but use. You know, I drenched all the lambs there
about two weeks ago. I think I finished up, and
you know there's some of those us are still big
and fat and round, and they had big gutters, so
they're obviously milking well. They haven't probably huge amount of
condition off their back. So if we can look after
that body condition and look after feed covers and feed quality,
(04:44):
then we'll try and leave lambs on as long as possible.
Speaker 1 (04:46):
Yet, is your stock staying clean.
Speaker 3 (04:50):
There's a few dirty bums starting to run around year,
which sort of happens this time of year, you know,
with that lush green feed, and there'll be the odd
worm floating around. I would have thought, yeah, there was.
You know, I rushed in and drenched all the lambs
on mam because you heard that sort of nematodorus, you know,
smiley faced around the bum of a few lambs. So
(05:12):
I got in and got them drenched, and the nemati
dorus and the head. So yeah, that some of us,
especially the lighter ones, will be struggling away from from
worms too. But then they're not too bad. To be
fee we crutch over the three lambs. So yeah, like
they're not they're not running around big eggs on the
on the baking heat.
Speaker 2 (05:30):
So you're pretty confident in your drinching program. You've got
it nailed down pretty good.
Speaker 3 (05:35):
Uh, things to work, Yeah, we've got We do have
possesstmance to iver meet like the meeked and family. So
and we know that we've heard it for a while,
so we yeah, we we do every three or four
years to a peak account reduction teaste so that we
(05:56):
know what's going on with their drenchers and we see like, uh,
I think the last one we did was a couple
of years ago, and it was it was actually like
the numbers were better than they were the previous time
we've done it, which the event sort I said, don't
look into too much. That's sort of a rounding era,
but it was still good to know that we weren't
getting worse with their drench resistance. In the words, So yeah,
(06:19):
try like I use by and large don't get drenched.
So we've got a big portion of a stock on
farm always you know, essentially on drenched. We might give
the odd light one a squirt pre lam and potentially
even pre touch, but just they're a bit skinny. But
you know, probably ninety eight use don't get touched after two.
(06:43):
So yeah, and we're using more and more summer crop
as well. For the past probably six or eight years,
we've had a lot of i'll turn it crops in
apart from ryegrass, you know, like the flavor and plantain,
and then lately we've gone to the kale and plantain.
And after weaning this year, depending on what the crops
look like, we should have sort of fifteen hundred lambs
(07:05):
just go straight on to crop for six weeks and
that takes a mess of worm burden off all that parsture.
So yeah, and hopefully going forward we'll having a few
more kettle running around, which eases the wormburden the weaver
as well. So we sort of try and do a
few things. We've got a big week counting kit and
(07:28):
we share one with the neighbors, which I probably don't
use as much as I should, but I do use
it a bit in the summer time just to keep
an eye on things. And yeah, it's quite good to
see yea, and numbers aren't looking to bed considering the
dry season.
Speaker 1 (07:41):
Hey, good on your night. You better leave it there.
Speaker 2 (07:43):
We'll catch up one last time for twenty twenty five
and like we say, great event last week and all
the best for the unit coming up as well.
Speaker 3 (07:50):
No worries chues. It'll catch letter.
Speaker 2 (07:56):
Niger wordhead farming in the south of Tago between bout cleats,
you're milk and you're listening to the muster Victoria Tremaine
out of benomin CROOKSHWNG.
Speaker 1 (08:05):
Pride to Lawyers is up next.
This is the muster on Hakaui, Niger.
Speaker 2 (00:09):
Would he had farms between Bell Cleuther and Milton and
joins us. This afternoon, good afternoon.
Speaker 1 (00:13):
Nige, Yeah, afternoon Andy, a big.
Speaker 2 (00:17):
Event that you will placed last Thursday. Of course you
had the tiny Emerson's tiny pub there. The spaces bar
was there as well, and.
Speaker 1 (00:24):
A number of punters. It was a great afternoon.
Speaker 3 (00:26):
I was an awesome afternoon. Actually, yeah, I had a
bit of a count up and Reagon. There was about
one hundred, so a hundred odd people there, which was Yeah,
it was awesome, and yeah, it was a it was
a great event. And each obviously ch used all the
sponsors he run who chipped in and the lions and
things for doing the food and I'll see you and
(00:47):
the lads were coming up and yeah it was it
was real good, awesome, and you know, good to catch
up with a few people, went and seeing for a
while and meet a few new people and yeah, some
familiar faces and some faces I hadn't before. So it
was good. That's what it's all about.
Speaker 2 (01:02):
That's the big thing about these events, just connecting and
taking a bit of a chance to bag her off
off the tractor for half an hour and doing what
you need to do because everything's just pretty much a
rush at the moment.
Speaker 3 (01:13):
Yeah, yeah, yeah, there's plenty going on all right, but no,
it was it was. It was great way to sort
of to relax and not think about all the heat
pit stuff going on on a farm at the moment.
But yeah, she was a slow on Friday.
Speaker 1 (01:25):
Yeah that's understandable.
Speaker 2 (01:26):
But like we say, did everybody who got the event together,
thank you very much.
Speaker 1 (01:30):
It was it was appreciated as nice. Just alluded to.
So that's your main focus on the farm at the moment.
Speaker 3 (01:37):
I've been doing but I had been stuff in office
this morning. So yeah, we've got an insured fat plus
audit coming up, so just trying to get a bit
of stuff organized around that and making sure that recal
keepings up the scratch and but some pieces. So yeah,
it's always a bit of a scramble before your audit
to make sure where you need to be. I think
I'm sort of nine extend blow. There is a week
(01:59):
you detail things organized, but it'll happen. And yeah, stock work,
just making sure everything's well feed at the moment. It's
important time a year and the leading to winning, making sure,
we sort of keep pasta covers about right, make sure
everyone's got enough to eat, but not too much so grasped,
I can get away on you and yeah, gets one
(02:20):
to feed and hopefully so hopefully my my contract is
coming tomorrow is drip drill to his pedica swedes, three petics.
I've beaten a couple of last couple of pedts, kale
and manybody there'll be all the one to feeding. So yeah,
sort of like I say, sort of stock working crops
at the moment. But everything has enjoyed that we rain.
(02:40):
We did you say, see you that for free?
Speaker 2 (02:42):
Yeah, you were saying that you've head close to and
then show over the past twenty four to thirty six
hours you'll appreciate that.
Speaker 3 (02:48):
Oh yeah, yeah, I think yeah, twenty odd meals over
the last couple of days, which is fantastic, quite timely,
quite timing. We were just just starting enjoy it a wee.
But really you could see it on some of the
some of the sort of where they not so much
tops or the dry knobs. We're starting to go with brown,
so quite good and we'll, yeah, you know, once we
(03:09):
get someone to feed him. The next couple of days
we'll be off hopefully.
Speaker 1 (03:12):
So how late do you leave your waning.
Speaker 3 (03:15):
As late as possible. It all depends. It all depends
on what's going on with pasture covers and you know,
you condition and if the land is still growing and things.
So we'll we shure some freezer or the three hundred
freezers last week and we'll get you know, we'll kill them.
I think they bopped them for the week at the
fifteenth of December, so that'll be good to get them
(03:38):
away in December. And we usually throw a handful a
week skin draft on then two just to add a
sort of them and out of the singles. So we'll
look to do that again this year. You get as
many away before Christmas as we can and then you know,
last couple of years, it's vary between before Christmas and
(03:59):
between Chris a new year for weaning. But in an
ideal world, would you would leave the lambs on mum
well into January to make the most of the little
bit of milk they'll get off mum and keep them
nice and fat. But we'll see, it all depends on
how much feed we've got. If we're tip the feed,
then we'll just wean and try and get some good
(04:19):
tucker into those lambs and get some weight onto the use,
but use. You know, I drenched all the lambs there
about two weeks ago. I think I finished up, and
you know there's some of those us are still big
and fat and round, and they had big gutters, so
they're obviously milking well. They haven't probably huge amount of
condition off their back. So if we can look after
that body condition and look after feed covers and feed quality,
(04:44):
then we'll try and leave lambs on as long as possible.
Speaker 1 (04:46):
Yet, is your stock staying clean.
Speaker 3 (04:50):
There's a few dirty bums starting to run around year,
which sort of happens this time of year, you know,
with that lush green feed, and there'll be the odd
worm floating around. I would have thought, yeah, there was.
You know, I rushed in and drenched all the lambs
on mam because you heard that sort of nematodorus, you know,
smiley faced around the bum of a few lambs. So
(05:12):
I got in and got them drenched, and the nemati
dorus and the head. So yeah, that some of us,
especially the lighter ones, will be struggling away from from
worms too. But then they're not too bad. To be
fee we crutch over the three lambs. So yeah, like
they're not they're not running around big eggs on the
on the baking heat.
Speaker 2 (05:30):
So you're pretty confident in your drinching program. You've got
it nailed down pretty good.
Speaker 3 (05:35):
Uh, things to work, Yeah, we've got We do have
possesstmance to iver meet like the meeked and family. So
and we know that we've heard it for a while,
so we yeah, we we do every three or four
years to a peak account reduction teaste so that we
(05:56):
know what's going on with their drenchers and we see like, uh,
I think the last one we did was a couple
of years ago, and it was it was actually like
the numbers were better than they were the previous time
we've done it, which the event sort I said, don't
look into too much. That's sort of a rounding era,
but it was still good to know that we weren't
getting worse with their drench resistance. In the words, So yeah,
(06:19):
try like I use by and large don't get drenched.
So we've got a big portion of a stock on
farm always you know, essentially on drenched. We might give
the odd light one a squirt pre lam and potentially
even pre touch, but just they're a bit skinny. But
you know, probably ninety eight use don't get touched after two.
(06:43):
So yeah, and we're using more and more summer crop
as well. For the past probably six or eight years,
we've had a lot of i'll turn it crops in
apart from ryegrass, you know, like the flavor and plantain,
and then lately we've gone to the kale and plantain.
And after weaning this year, depending on what the crops
look like, we should have sort of fifteen hundred lambs
(07:05):
just go straight on to crop for six weeks and
that takes a mess of worm burden off all that parsture.
So yeah, and hopefully going forward we'll having a few
more kettle running around, which eases the wormburden the weaver
as well. So we sort of try and do a
few things. We've got a big week counting kit and
(07:28):
we share one with the neighbors, which I probably don't
use as much as I should, but I do use
it a bit in the summer time just to keep
an eye on things. And yeah, it's quite good to
see yea, and numbers aren't looking to bed considering the
dry season.
Speaker 1 (07:41):
Hey, good on your night. You better leave it there.
Speaker 2 (07:43):
We'll catch up one last time for twenty twenty five
and like we say, great event last week and all
the best for the unit coming up as well.
Speaker 3 (07:50):
No worries chues. It'll catch letter.
Speaker 2 (07:56):
Niger wordhead farming in the south of Tago between bout cleats,
you're milk and you're listening to the muster Victoria Tremaine
out of benomin CROOKSHWNG.
Speaker 1 (08:05):
Pride to Lawyers is up next.
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