Cattle branding has been happening for more than 4,000 years, dating back to the Ancient Egyptians. In fact, a painting in an ancient Egyptian tomb from 2,700 BC is the earliest record of livestock branding.
Today, producers brand cattle to mark their property. It’s part of the rich history and culture of cattle farming.
Branding is the procedure of marking cattle so that producers know which ones they own. A cattle brand is a unique design seared into the hide of cattle, permanently linking them to a specific producer.
There are various ways producers can brand their cattle. Generally, fire-heated irons are used for calf brandings, while electric irons may be used on cattle in a chute. Freeze branding and tattooing are more common in the purebred business.
HOW CAN PAIN MANAGEMENT HELP?
In 2011, the American Veterinary Medical Association examined welfare concerns associated with hot-iron branding and concluded that hot-iron branding is painful to cattle.
The National Farm Animal Care Council of Canada has developed a Code of Practice for the Care and Handling of Farm Animals. This code recognizes that identification of ownership is essential for producers, but encourages less painful means of identification such as ear tags or treating cattle with pain medication throughout the branding process.
The Canadian government requires all cattle moving from their place of origin have ear tags with a unique number that shows the animal’s age and place of birth. While not mandated, most producers choose to brand their cattle on the same day as the ear tag is placed.
It is recommended that branding takes place as early in a calf’s life as possible, by a competent operator using clean, properly maintained tools. This is the easiest way to reduce pain and mitigate any complications. For male calves, branding typically happens at the same time as castration, and pain management is strongly encouraged in these circumstances.
The use of pain medication (either anesthetic or analgesic drugs) can help control pain. Anesthetic drugs, like freezing at a dentist, eliminate all feeling while analgesics reduce the pain that occurs after the procedure.
TRADITIONAL HOT-IRON BRANDING
LIQUID NITROGEN ‘FREEZE’ BRANDING
CANADIAN TRENDS ON BRANDING
Approximately 25-30% of Canadian cattle producers consider branding to be the most practical way to identify livestock. This number is higher in provinces like Alberta, where almost 50% of producers brand their cattle.
Hot-iron branding is the most common way of identifying cattle in North America, however, it has been banned in Europe. Instead, European cattle producers identify their herds with microchipped ear tags, a trend that has been gaining popularity in North America.
The problem with ear tags is that they can get lost, or stolen. Branding delivers a permanent mark, and so a new and more humane method of branding is on the rise – freeze branding.
In freeze branding, liquid nitrogen or denatured alcohol and dry ice are used to cool branding irons, which are then applied to the animal’s hide. Rather than burning the skin, freeze branding actually destroys the natural pigmentation of the animal’s hair, making the hair of the branded area grow in white. Freeze branding has been shown to create less discomfort in the animal than hot-iron branding.
Just as ear tags can be lost, freeze branding has its own limitations, as it only works on dark haired animals, and can’t be seen when the hair is long.
FUTURE RESEARCH
There are a number of areas that require more research when it comes to branding. Freeze branding is a good alternative to traditional hot-iron branding, but it has its limitations. Tattoos are also a good alternative but have limitations of their own.
The Beef Cattle Research Council is conducting research to study the impact on calves being castrated and branded at the same time. They hope to recommend the best age and technique for carrying out these procedures. They also hope to identify ages and areas where pain mitigation, like medicine, would be best used.
Overall, it is considered a best practice to brand your cattle as early as possible, using clean tools and pain medicine to ensure your cattle feel their best as soon as possible after the procedure.
