freeze Branding

Discussion in 'Livestock & Forage' started by sandywil90, Feb 11, 2018.

  1. sandywil90

    sandywil90 Member

    Location:
    West Wales
    Hi All,
    Looking into freeze branding as a business. Can anyone give me a few pointers on how to get started and what tools/equipment would be best to use? Costs etc..

    Thanks all!
     
  2. Northeastfarmer

    Location:
    Cleveland
    Branding iron
    Liquid nitrogen
     
  3. pine_guy

    pine_guy Member

    Location:
    North Cumbria
    A strong right arm you need to hold the iron on with pressure, ok for one, but if you are doing it repeatedly, will be hard work. Also you need to be at the right height, so the iron goes on square/flat, which if doing massive tall Holsteins may require a solid step, depending on your height
     
    sandywil90 likes this.
  4. sandywil90

    sandywil90 Member

    Location:
    West Wales
    Thanks for tips. Are you a freeze brander?
     
    holywell farmer likes this.
  5. M-J-G

    M-J-G Member

    Location:
    Sunny Scotland
    Is it N?
    I thought it was Co2, but I was told that as a kid, and a lot has changed since then, more's the pity :)
     
  6. pine_guy

    pine_guy Member

    Location:
    North Cumbria
    No I am not, I should have made that clear in my post, sorry. That information was from one of my staff who’s last job was a heards man. I mentioned a poor freezbrand on a bought in animal and he said they had problems with some at the last place he worked and those where his comments.
     
  7. milkloss

    milkloss Member

    Location:
    East Sussex
    N is quicker, probably easier to get hold of and keep. Not so sure about transport though.
     
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  8. Princess Pooper

    Location:
    East Mids
    van
    insulated container to keep your spare ice in
    tub to keep your brands in when working
    several sets of overalls if going farm to farm (not impressed when new brander turned up with sh*t on his front from the previous farm).
     
    sandywil90 likes this.
  9. Dairyfarmerswife

    Location:
    Shropshire
    Clippers - the guy who came the other day had some running on a 12v battery
     
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  10. sandywil90

    sandywil90 Member

    Location:
    West Wales
    Thanks all! Top notch advice!
     
  11. milkloss

    milkloss Member

    Location:
    East Sussex
    Lots of alcohol! Not to drink but to mix with dry ice when you smash it up in the insulated tray for the brands. Also to dry the animals hide prior to branding.
     
  12. sandywil90

    sandywil90 Member

    Location:
    West Wales
    Ok cool. I’m glad you clarified the alcohol situation up for me..
     
    Princess Pooper likes this.
  13. Woolgatherer

    Woolgatherer Member

    Location:
    Angus
    I used to freezebrand and most of the above is correct. I used co2 in block form, it lasts well and is easily transported. However, it shouldn't be in the vehicle with you, it's best transported in a trailer, it gives off gas as it degrades which can suffocate you if you breathe it in. It doesn't melt, it evaporates.
    Unless you're very short you shouldn't use a step, remember you're going to be standing behind a cow! You may need to move quickly.
    The alcohol is meths, you use it on the ice and also to wet the clipped area on the cow.
    Timing is everything, leave the irons on too long and you kill the follicles and get a scar instead of a brand, not long enough and you get an incomplete brand.
    It's best to have 2 sets of numbers, or it's a pain having to wait for the iron if youre doing number 22 or 222 for example!
    A pair of gloves, I used the red rubber ones and cut off the end of the index finger on your dominant hand so that you can feel the brand.
    Remember the "ice" doesn't melt so if you get some on your skin it will burn and keep burning until it evaporates. By then it could have gone deep into your tissues so be vigilant and watch out for inquisitive children / farmers! I had numerous try to touch the ice because it was smoking!
     
  14. Headless chicken

    Location:
    West Wales
    @sandywil90 there is a very good local brander that is looking to retire before long who would perhaps be willing to sell you his business
     
    Huwevans17 and sandywil90 like this.
  15. sandywil90

    sandywil90 Member

    Location:
    West Wales
    @headlesschicken will you by my guinea pig?
     
  16. Headless chicken

    Location:
    West Wales
    Yeah no worries aslong as you don’t mean me personally!
     
    Smudge, Sharpy, Dr. Alkathene and 5 others like this.
  17. Sandpit Farm

    Sandpit Farm Member

    Location:
    Wiltshire/Somerset
    I used to do s lot of cows. I used CO2 and meths and it worked well. I’d hang a timer on the back of the crush and time it for 50secs or 2 minutes for white patches or jerseys.
     
  18. Princess Pooper

    Location:
    East Mids
    Our brander has a clock he hangs where he can see it. He also has 2 sets of brands. We do actually try and only tag replacements to avoid using the same number three times and we minimise the doubles - so we save tags such as 888 for beef calves. We have an initial too, family/farm tradition, freeze brander ordered that especially for us. Adds to the cost but what the hell 010.JPG
     
  19. Headless chicken

    Location:
    West Wales
    I had to reread your post as I was taken back as to why your freeze branded was hanging his cock somewhere he could see it :ROFLMAO:
     
    Philip Watkins likes this.
  20. sandywil90

    sandywil90 Member

    Location:
    West Wales
    I too had to re read! My eye sights not great!
     
    Last edited: Feb 27, 2018
    Headless chicken likes this.

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