A clear, permanent identification mark is an important part of good livestock management.
For many generations, hot-iron branding has been one of the best-known ways of permanently identifying livestock, but an increasing number of farmers are looking for an alternative that can provide a neat, clear mark while also taking the handling and welfare of the animal into consideration.
This is why freeze branding is becoming increasingly popular among livestock farmers.
Unlike the traditional branding method, where a heated branding iron is used, freeze branding makes use of extreme cold. The aim is not to burn the skin with heat, but affect the pigment-producing cells in the hair follicles. When the hair grows back, it grows back white, creating a highly visible identification mark against the animal’s natural coat colour.
Dry Ice International describes the method as a safer and effective alternative to the traditional method, with reduced stress and clearer identification marks among its key benefits.
Permanent identification remains an important management tool, regardless of which method is used. International Beef Quality Assurance guidelines recognise both methods as forms of permanent identification and emphasise that hot-iron branding should be carried out quickly, correctly and with the appropriate equipment.
For farmers who have already made the switch to freeze branding, however, the biggest difference is not only in how the mark ultimately looks. It is also about how the animal experiences the process, how much labour is required and how easily the mark can be seen later.
From hot-iron branding to freeze branding
Reinet Meyer of Bruljant Brangus used the traditional hot-iron branding method for many years, but says she found it difficult to see how her animals experienced the process.
The switch to Dry Ice International’s freeze branding method was therefore a turning point for her. According to Reinet, her animals are calmer during the process, and the resulting marks are neat and permanent. She regards this method as one of the best changes she has made to her herd management.
For her, the permanent nature of the mark is also important from a management and identification perspective. She says the clear marks make animals easy to recognise and provide her with an additional advantage when it comes to livestock identification.
Her experience highlights something important: for a farmer, adopting a new method is not simply about it being different or more modern. It has to work in practice.
Less hassle on branding day
This is exactly the theme that comes through strongly in the experiences of other farmers who use Dry Ice International’s freeze branding method.
Lappies Labuschagne of Spes Bona in Aliwal North describes the difference as significant. Whereas hot-iron branding took a considerable amount of time, he was able to brand 48 bull calves using freeze branding in a little more than a morning.
Even more important to him was the handling of the animals. He says no immobiliser was required and the calves did not have to be secured in a head clamp. Someone simply had to hold the tail and pull the animal to one side. According to him, this resulted in a considerably calmer process.
He has already recommended the method to other farmers and says he would not return to hot-iron branding.
This ties in with an important principle of modern livestock handling: a well-planned work process that allows animals to move efficiently through the handling facility can help reduce unnecessary stress.
A mark you can see from a distance
For Van Zyl Naudé of Haaskraal Gladdelyf Merinos in Richmond, Northern Cape, the visibility of the result is one of the biggest advantages.
He describes Dry Ice International’s product as a “no-brainer” and says the difference between freeze branding and the traditional method is clear to him. According to him, the end result is neater and more permanent.
Jan van der Walt of Volmink Boerdery in Klerksdorp highlights the same practical benefit. After researching freeze branding, he decided to try it on his own cattle, and says he will never use anything else again.
For him, the white identification mark is particularly valuable because it is easier to see. He says his Drakensbergers now carry clear white identification marks that are visible even from a distance.
And that is ultimately exactly what a good identification system is designed for: the farmer must be able to identify his animals quickly, easily and reliably.
Not just for cattle
The value of freeze branding also extends beyond commercial cattle farming.
At CCR Quarter Horse Stud in Secunda, Colette Erasmus uses freeze branding to create a permanent connection between each horse and its origin. Her stud focuses on American Quarter horses from selected bloodlines, and permanent identification forms part of the way in which the horses’ lineage and origins are preserved. With support from Dry Ice International, freeze branding has become a distinctive part of the stud.
This demonstrates how the same technology can offer different forms of value to different farming operations: for one farmer it means faster handling, for another better visibility, while for a stud breeder it also provides permanent identification and traceability of origin.
Why farmers are making the switch
When looking at these farmers’ experiences, the same reasons are highlighted repeatedly: they want a clear and permanent mark, a process that fits more easily into their existing livestock management system, and a way to handle the animal as calmly as possible.
For Reinet Meyer, the change came after she could no longer endure her years-long discomfort regarding the stress she observed in her animals during hot-iron branding.
For Lappies Labuschagne, it means that large groups of calves can be branded more quickly and with less handling.
For Van Zyl Naudé, the neat result is the deciding factor, while Jan van der Walt places a high value on the visibility of the white marks.
Different farming operations, different animals, and different needs, but the same conclusion: after these farmers started using freeze branding, they did not want to return to the old method.
For more information about freeze branding and Dry Ice International’s products, as well as orders, contact the company on 078-164-1712, email cynthia@dryice.co.za or visit www.dryice4farming.co.za
