BRANDING TRADITIONS AND VALUES
Weekly Blog Highlight: Branding Traditions and Values, Rosie Templeton
Rosie Templeton studies agriculture communication at Oklahoma State University. She's also an intern for Certified Black Angus.
In her most recent post, she explains how branding calves, "... is done efficiently and with care for the calves, and every step from castrating to vaccinating and branding plays an important role in the health and identification of the cattle."
There're two sides to every story, and her side is rarely talked about as animal rights activists often portray the practice of branding in a negative light. These groups never give thought to the fact that tradition of branding calves is done with the animals best interests in mind.
To stay connected with Rosie be sure to follow her on Twitter (@rotempleton
Branding Traditions and ValuesWe know the value of a good brand…but we’re not the only ones.
While I’m working for a branded beef program this summer, I got to take in a branding on “the other side” of the business in the Cypress Hills of southwestern Saskatchewan, Canada, where the time-honored practice is alive and well. You won’t find a tipping table or a chute in sight, but you will find rope-and-dragging cowboys, community spirit, and some of the quickest hands you’ll ever see.
A backdrop of rolling hills and the unique cowboy camaraderie makes it easy to romanticize this picture of the Old West, but you’ll find out quickly that these folks aren’t interested in showmanship. The work is done efficiently and with care for the calves, and every step from castrating to vaccinating and branding plays an important role in the health and identification of the cattle.
Continue reading her blog post, here.