Frequent cutting produces high-quality forage while less frequent cutting generally results in increased stand longevity. Therefore, harvest management of perennial legumes such as alfalfa, red clover, and birdsfoot trefoil requires a compromise between quality and persistence. The intensity at which these forage legumes are harvested should depend on the nutrient needs of the livestock that will be consuming the forage as well as the life expectancy of the stand. Decisions on when to cut have to be made based on a sound understanding of how a plant grows and survives. The stage of maturity at which forages are cut can certainly influence the quality of that forage.
Most forage crops decline in nutritive value as they mature.
A short delay in harvest can result in forage of much lower quality. However, cutting when the plants are immature in order to improve quality often causes a reduction in yield. In addition, continuous early harvests can reduce stand longevity. If a forage stand is to be kept for only a couple years, forages may be harvested for higher quality than if a long-lived stand is desired. High energy reserves are important for fast regrowth, which results in higher yields.