“Cut” is usually only mentioned with timothy hay, and the term tells you when it was cut during the season. No big mystery there, but the time at which hay is cut can make a pretty big difference in how many fuzzy tops there are, the leafiness, how pliable the stem is, and even the levels of protein.
It is starting to sound like we are talking about fine wines, isn’t it? It isn’t nearly as hard to become a hay aficionado. “Ahhhh…a high level of leafiness with a pliable stem. Very soft, very fragrant. Hint of rainy day there at the end.. I say 3rd cut” – removes blindfold, applause all around for correct ID.
Your buns age, health, and weight are all factors in deciding which hay you should buy. and you also have the option of mixing in some special hays from time to time, just to keep things interesting!