It’s true that some like it hot, but when it comes to permanent identification, freeze branding can be a practical and humane way to mark animals.
Freeze branding involves applying a chilled iron to the bare hide of an animal, destroying the pigment-producing cells and causing the hair to grow back white.
Johnny Gunsaulis, University of Arkansas County Extension Agent, said that while freeze branding is not foolproof, it does have its advantages over using a hot iron.
“Freeze branding does not damage or devalue the hide like a hot iron will, and that means a lot to some producers. It is also easier on the animal and inflicts less pain,” he said. “Freeze branding can be a very beneficial way to permanently identify animals.”
Jack Whittier, extension beef specialist and professor at Colorado State University, said a freeze brand is more legible throughout most of the year than a hot-iron brand, and freeze branding causes less damage to the hide than a hot brand.
Freeze branding is an effective method to use year-round, but spring and fall seem to be the best times to apply a freeze brand because a new hair coat is starting.
Like most types of permanent identification, Gunsaulis said freeze branding presents a few problems.
“It can be hard to tell the outcome of a brand until the hair grows back, and that can take up to three months,” Gunsaulis said. “Depending on your experience, freeze branding is slower than hot-iron branding and can also be more expensive.”
Gunsaulis said he has helped several producers freeze brand their cattle and estimates it costs more than a dollar per head in most instances. Whittier in his experiences with the process, said it takes about three to 10 minutes per animal and can cost as little as $0.05 per head, depending on the producer's situation, number of cows/calves to be branded, etc.
The Process
Heavy bronze or copper irons are chilled in a mixture of dry ice and a 95 percent solution of methyl, isopropyl or ethyl alcohol. The mixture should be kept in an insulated container or cooler, such as a styrofoam chest or metal bucket wrapped in an insulating material.
It can take up to 20 minutes for the irons to initially chill. Before the irons are removed from the dry ice mixture, producers should properly prepare the animal’s hide for branding. Whittier said applying room-temperature alcohol or a solution of one-third glycerine and two-thirds alcohol to the clipped area immediately before branding will remove excess loose hair and dirt and help transfer heat from the animal to the irons and aid in obtaining good brands.
When the area is clipped and sanitized, the chilled iron can be applied and held in place for about 40 seconds when branding mature animals. Thirty seconds is usually an appropriate amount of time to brand young animals.
“Freeze branding works well on young cattle and seems to be effective on horses of all ages. It still works on mature cattle, but it can be harder to get a good brand,” Gunsaulis said.
After the irons have been used in branding, they should be put back in the solution immediately if they are to be used again, Whittier warned.
"It will take approximately four or five minutes for them to reach minimum temperature again. When the used iron is put back into the solution, more bubbles will tend to appear. When the iron has reached the minimum temperature, the bubbling will slow to a constant rate,” Whittier added.
Producers should expect a welt to appear on the hide moments after removing the iron. The brand will most likely scab over before the white hair grows back, usually in four to eight weeks.
"Be aware of the problems associated with over- and underbranding cattle. Overbranding will completely kill the hair follicles and will appear to be a hot-iron brand. If there is prominent loss of hair, the animal was overbranded,” Whittier said. “If the brand is unclear when the hair grows back, that is an indication that the animal was underbranded.”
Permanent identification is important to a well-run operation and can be used to help make management decisions and deter rustlers, an increasing problem for southwest Missouri cattle producers.
If producers have questions about freeze branding their animals, Whittier suggests they contact their local extension agent or veterinarian. Another source would be other cattle producers who have used freeze branding regularly, they will often have personal experiences or certain tips that may be helpful for the novice freeze brander.
