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Cattle Boards
Beginners Board
Branding as it’s done here nowadays
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<blockquote data-quote="wbvs58" data-source="post: 1804742" data-attributes="member: 16453"><p>Dry ice is very hard to get here at the moment, the meat processors are even scratching for it. I had to use N for my heifers and bulls back in March as no chance of getting the dry ice. I think I left them on for 25 sec and they looked good for a few weeks after branding but now they look very poor and hard to see. I hope as they lose their winter coat they will look a bit better but I'm not hopefull. I hope they get their supply of CO2 sorted for my branding next year, much more consistent results with the dry ice.</p><p></p><p>Ken</p></blockquote><p></p>
[QUOTE="wbvs58, post: 1804742, member: 16453"] Dry ice is very hard to get here at the moment, the meat processors are even scratching for it. I had to use N for my heifers and bulls back in March as no chance of getting the dry ice. I think I left them on for 25 sec and they looked good for a few weeks after branding but now they look very poor and hard to see. I hope as they lose their winter coat they will look a bit better but I'm not hopefull. I hope they get their supply of CO2 sorted for my branding next year, much more consistent results with the dry ice. Ken [/QUOTE]
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Branding as it’s done here nowadays
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