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info on freeze branding

S

scout

Well-known member
Joined
Jul 16, 2007
Messages
273
Location
southeast Iowa
I was wondering if I could get some info on freeze branding. I bought all of the letters and number brands from a local vet when they hung up the large animal side of the busness . i m interested in branding my cows so they could be indentified when they loose a tag also i considered doing some custom for nieghbors and such. how much dry Ice does a person need ? how long do you hold it on the cow?I ve heard you can't do it in the summer? any suggestions would be appreciated
 
Look on Page two of this forum. Dated January 6, 2008. I brought up my post on freeze branding, along with pictures. If these two posts don't answer all your questions, just ask.

Hanta Yo
 
jkvikefan said:
FYI ....... You can get surgical blades for the large animal clipper.
Click to expand...

We tried that once and the freeze brands didn't turn out. :???: We were thinking maybe they weren't getting as close to the skin. Since we use dry ice instead of liquid nitrogen, it works best for us to get the area shaved right down to the skin.
 
Hanta Yo said:
jkvikefan said:
FYI ....... You can get surgical blades for the large animal clipper.
Click to expand...

We tried that once and the freeze brands didn't turn out. :???: We were thinking maybe they weren't getting as close to the skin. Since we use dry ice instead of liquid nitrogen, it works best for us to get the area shaved right down to the skin.
Click to expand...

I noticed that when I did my heifers this fall, and used the large surgical blades, you really had to work to get the hair even. Even after several adjustments, you still had to work at it. Course my cutter blade could have been a little dull also.
 
I used to surgical clip everything, but some old-timers told me they got better results just using a close head on the Osters. Switched over in '05 and it does work better for me, as well as saving a bunch of time and sharpening costs.

My process uses liquid nitrogen, and the characters are continuously cooled, so it gets to -320 deg F in about 10 seconds and stays there. As dry ice/alcohol does not run as cold, and can be marginal with respect to keeping irons cool enough long enough, shaving may be the ticket there. Although as I recall (?), Gardener NE recommends close clipping only (not surgical) when using dry ice. They usually have a freeze branding insert in the sale flyer they send out in American Angus.

I do over 5000 head/year as a contractor and am happy to pass along info, so feel free to call.

Dave
406-560-2289
[email protected]
(my website it old - 2003; but too busy to update, email for more current photos)

ps. Applying individually unique 4-digit brands, we routinely average over 25 head/hour with a good chute.
 

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