Branding cattle is never pleasant, but unfortunately, it is necessary. Fortunately, Tal-Tec can help with the right equipment, techniques, and expertise so that the process can be completed as smoothly and painlessly as possible for both farmer and animal.

Stainless steel branding irons

Tal-Tec’s branding irons are made from stainless steel to help prevent blisters. Stainless steel is not a good conductor of heat. It heats up quickly, but also cools down quickly. When branding an animal, the goal is to heat the skin just enough to leave a scar, not any hotter.

The process is simple and quick. Hold the stainless steel branding iron against the animal’s skin for a maximum of three seconds to leave a clear impression of the letter or number. If the iron transfers too much heat, the skin and meat around the brand also heat up and can develop a blister across the area. When that blister heals, it leaves behind only an unreadable, rough round mark.

Just enough heat

So how do you ensure that not too much heat is transferred? Because you do not want to cause a blister, you need to be careful. Press the iron firmly against the skin and count out loud. We suggest using the old method of “One-thousand, two-thousand, three-thousand,” and then remove the iron.

A good way to ensure a perfect brand is to cool the branded area before releasing the animal. This also cools the skin and meat around the brand so it does not continue to burn and form a blister, and it provides the animal with relief. You can use a bucket of water and a cloth or even a limewash brush.

Some farmers freeze water in old margarine containers and then use the solid cold ice to cool the area.

If your branding irons are made from materials that cool down more slowly, like iron or copper, more heat will be transferred during the three-second window. Ask your supplier what the exact branding time and procedure are for those irons.

Tal-Tec uses square bar instead of round bar  because the sharp edges of the letters ensure full contact with the skin, so the intended part of the brand is fully heated while the surrounding area is not.

A letter made from round bar only makes good contact in the centre, with less contact toward the edges. The brand left by such an iron has a shadow effect around the lines, making it appear smudged.

The difference between gas and fire irons

Tal-Tec’s standard branding irons are gas irons with letters sized 75 x 50 mm. Smaller irons (down to 50 x 30 mm) can be made on request. These irons are heated using a gas oven.

Fire irons are made from thicker material and are therefore larger than gas irons. A wood or coal fire usually burns hotter than a gas oven. Since stainless steel becomes soft when heated, thicker material must be used to prevent the letters from bending or losing shape.

Most damage occurs when the irons are used to stir the fire — we advise farmers to stop doing this if they want their irons to last longer.

Gas irons can be heated in a fire if handled carefully to maintain their shape.

Unlike an open fire, a gas oven heats irons evenly and consistently, significantly reducing the chance of faint brands or blisters. That is why we recommend using a gas oven.

Why should animals be immobilised?

Branding is a painful experience for both the animal and the farmer, and one that should be completed as quickly as possible. If animals are immobilised, they spend less time in the chute, and it ensures a clear and effective brand the first time around. It also prevents struggling and kicking, which could lead to injury. There’s also less bellowing and blowing that could unsettle the rest of the herd.

Tal-Tec’s immobiliser

Tal-Tec can also help you immobilise your animals. Our immobiliser is easy and safe to use.

Tal-Tec’s immobiliser has two wires with clips coming from the power box. The first clip can be attached under the animal’s tail — just make sure the contact area is moist. Cattle usually defecate when handled, providing enough moisture for good contact. The second clip is then attached to the animal’s lip, which should also be moist. The clips are strong enough to ensure good contact and won’t slip off during handling.

Once the clip is attached to the lip, simply turn the control knob to six. If the animal does not stand still enough, slowly turn the knob higher. If the animal’s legs begin to give out, the intensity is too high and the knob should be lowered slightly.

Neck clamps and other handling equipment

Fast and efficient handling ensures that you and your animals spend less time in the kraal. For that, you need reliable handling equipment. No matter how small your herd is, the first item you should consider is a neck clamp — and you can expand from there.

For equipment, expertise, advice, and service in livestock handling, Tal-Tec is number one. Stop struggling: Call Tal-Tec at 012-250-2188, e-mail  sales@taltec.co.za, or visit www.taltec.co.za.