In the spring of each year, ranchers gather and brand their herds’ new recruits, continuing a tradition as old as the open ...

Modern cattle-branding guidelines call for a brand that's larger than at least 4 inches (10.6 centimeters) long so the scar it leaves won't become illegible as a calf grows — an issue that the ...

Hot iron branding of livestock is the oldest form ... Freeze branding is relatively new—developed at Washington State University in 1966. This method utilizes extremely cold branding irons, ...

As Mother Nature marks the much-anticipated arrival of spring with warmer, longer days, it too marks the time for ranchers to come together to participate in the annual rite of passage known as ...

Branding irons cool during use. ... Avoid branding wet cattle. He did note that brands are different than a logo, because it is considered an official way to identify livestock.

The freeze-brand of cattle, as opposed to hot branding, necessitates the submersion of branding irons in dry ice (-79°C) until the irons reach a temperature at which their application to the hide ...

On the Burdick Ranch, nestled in Nebraska’s Sandhills, spring cattle branding is an annual act of community. The sheer scale of gathering, roping, vaccinating, and marking 900 calves with the ...

University of Missouri Extension will host a Freeze Branding Workshop at the Wurdack Extension and Education Center in Crawford County 11 a.m.-3 p.m. Friday, April 21. The workshop will provide ...

For the first time in more than 100 years, Montana has a cattle-rustling conviction. Skip to main content Skip to main ... , branding irons and documents from the state brand office.