Hay just happens to be the main ingredient, lower down the food chain, for hamburgers, not to mention thick, juicy steaks. So, if you're going to have meat on the table, somewhere you have to have beef on the hoof and hay on the ground. And wherever you have hay, you have problems. Even when it's been a good year for hay, that can be a problem. If you have more hay than you can use, you sell what you don't need.
Problem is, when there's a lot of hay, the price is low.
You can lose money on the deal. If it's been a bad year for hay, you won't have enough. Then you'll have to buy extra. Problem is, when there's not much hay, the price is high. It'll cost you dearly.