Residue management should be a focus of every producer’s crop management plan. Crop residue is known to be important for erosion reduction, supplying of organic matter for maintaining soil tilth, and as a sink for plant nutrients that are released to subsequent crops. The amount of crop residue at the surface has traditionally been linked to soil conservation programs, and it is generally accepted to be the farmer’s best tool for controlling erosion. As the yield potential of crops has increased, the amount of residue has increased. This has been viewed as problematic by some, especially for corn, where the additional residue is considered to be a hindrance to tillage. The greater residue has caused some producers to “size” the residue by chopping or installing chopping heads on their combines. In many instances the crop residue is baled and removed, especially in years like 2010 when crops matured early. Furthermore, traits such as “Bt” have anecdotally been linked to slower residue decomposition and have resulted in more aggressive residue management by producers