Alfalfa is a broad leaf species of hay known for its high levels of carbohydrates and proteins as well as its bright green color in the bale. Each alfalfa field undergoes at least three cuttings per harvest season. The first and third cuttings are typically known to have a higher Total Digestible Nutrient (T.D.N.) level and are marketed to milking cow dairies throughout the Western United States due to their suitability for lactating animals. The second cutting is marketed to feedstores for privately owned pleasure horses, feed for stock cattle, and also exported to the Pacific Rim.

Swather in field cutting alfalfa.