Branding

What about branding?

  • Branding is generally done to establish ownership or identify a particular animal.
  • The two most commonly used types are hot branding and freeze branding. Both methods will cause hide damage.
  • Hot branding may also cause muscle damage, which reduces the amount of saleable product.
  • Extra attention must be given to developing technique if using heat branding.

 

 

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Goal: To provide healthy, safe, wholesome, high-quality beef and beef products that meet the needs of the consumer through a collaborative effort encompassing all aspects of production from conception to consumption.

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