A COMPREHENSIVE GUIDE TO FREEZE BRANDING YOUR HORSE.

As any time spent observing the horses at team roping arenas far and wide will demonstrate, freeze branding isn’t a new concept. In fact, it was first introduced by Dr. R. Keith Farrell 53 years ago in 1966 at Washington State University, where he was employed by the College of Veterinary Medicine. Also known as cryogenic branding, the technique was originally developed for cattle and touted as a way to save the livestock industry $20 million in annual losses suffered on account of hides damaged by scarring from hot brands.

Interestingly, the practice of freeze branding cattle today remains secondary to traditional hot brands, with U.S. state brand laws reflecting exactly that—North Dakota only just added the use of freeze brands on cattle to its laws this August, but a host of other states still have yet to do the same. On horses, however, Illinois claims the distinction of being the only brand law state that won’t recognize your horse’s freeze brand for registration. (It should be noted, however, that Illinois does not require brands be registered, though they do maintain a registry and recommend registering your brand.)

With so much variation between the states, information about freeze branding remains seemingly elusive and exclusive, at best, so read on for all you need to know.

HOW IT (GENERALLY) WORKS

ANATOMY

To keep it basic, each horsehair contains a follicle for growth and a follicle for pigment.

BRANDING

With the application of an intensely cold branding iron, it is possible to destroy the color-producing pigment follicle and leave the growth follicle intact. The hair that will then