1) High acquisition and operating costs
- You need to plan for a significant financial outlay when steaming hay:
- You invest in a hay steamer (depending on the system, this can be quite expensive).
- You pay ongoing electricity and water costs.
- You replace worn parts and perform maintenance (seals, hoses, heating elements)
With multiple horses or daily use, these operating costs quickly add up to a significant amount.
2) Time and effort required in daily stable life
When steaming, you add extra work steps on top:
- You fill the steamer, let the cycle run, and then take the hay out again.
- You clean the device and accessories
- You organize the logistics (transporting portions, handling heavy nets/containers)
If you are under time pressure, you might easily shorten exposure times or hygiene steps – and thus you lose effectiveness.
3) Re-contamination: Steaming does not automatically mean "hygienic"
In practice, steamed hay quickly reabsorbs germs after treatment – for example through:
- dirty containers/nets
- contaminated hands/wheelbarrow
- dusty storage areas
- longer periods of inactivity in warm and humid conditions
Feed steamed hay as soon as possible, as heat and moisture can otherwise promote unwanted germ growth.
4) Mold and mycotoxins: Limitations of the method
While steam reduces mold spores, it doesn't reliably neutralize existing mycotoxins. This means you often reduce dust and germs, but you don't automatically make heavily contaminated hay safe.
If hay smells musty, you see mold, or it's stirring up a lot of dust, take that as a clear warning sign. Generally, dispose of such hay – even if you steam it.
5) Quality dependency: Poor initial quality remains problematic
Steaming hay improves good quality hay, but it won't fix bad hay. With heavily contaminated hay (mold, fermentation problems, excessive crumbling), the risk remains high – regardless of the equipment used.
6) Nutrient changes and acceptance
- Depending on the type of hay, duration, and temperature, properties can change:
- The consistency becomes moister/warmer; some horses prefer to eat it, others refuse it.
- Slightly altered sensory properties (smell/“cooked” hay)
- Potential leaching/alteration of individual components (depending on the process and source hay)
If your horse eats steamed hay less readily, this can complicate ration planning.
7) Hygiene and safety risks associated with the device
- Hay steamers work with heat, steam and water:
- Risk of burns when opening/removing
- Condensation, slip hazard in the stable
- Hygiene problems due to insufficient cleaning (biofilm, deposits, germ nests)
If you don't clean consistently and work safely, you can quickly turn a hygiene measure into a new problem.
