Partner @ Understanding Ag
Allen Williams is a 6th generation family farmer and founding partner of Grass Fed Insights, LLC, Understanding Ag, LLC and the Soil Health Academy. He has consulted with more than 4000 farmers and ranchers in the U.S., Canada, Mexico, South America, and other countries, on operations ranging from a few acres to over 1 million acres.
Allen pioneered many of the early regenerative grazing protocols and forage finishing techniques and now teaches those practices and principles to farmers globally. He is a “recovering academic”, having served 15 years on the faculty at Louisiana Tech University and Mississippi State University. He holds a B.S. and M.S. in Animal Science from Clemson University and a Ph.D. in Livestock Genetics from LSU. He has authored more than 400 scientific and popular press articles, and is an invited speaker at regional, national, and international conferences and symposia.
Allen and his colleagues specialize in whole farm & ranch planning based on the concept of regenerative agriculture. Their approach creates significant “value add” and prepares the landowner for multiple enterprise/revenue stream opportunities that stack enterprises and acres. This approach allows for enhanced profitability and/or investment value. They routinely conduct workshops and seminars across the U.S., Canada, and Mexico.
He has been featured in several of the Carbon Nation film series, "Soil Carbon Cowboys", on the Dr. Oz show, ABC Food Forecast News, and in Kiss The Ground, A Regenerative Secret, The Farmer’s Footprint film series and the Sacred Cow film series. He co-authored a book with Teddy Gentry, “Before You Have A Cow”. Allen is a regular contributor to “GRAZE” and “Stockman Grass Farmer” and has written articles for the “Organic Broadcaster” and many other publications. Several of his presentations and webinars can be found on the Pasture Project.
Our guest Dr. Allen Williams shares his top 3 tips for finishing quality grassfed beef
In this episode of GrazeCast, Dr. Allen Williams is in the studio to share three value-adding beef cuts that you should be selling that you probably aren't.