American Dexter Cattle Association

Region 4 Page...
Region 4 Director
(Colorado, New Mexico, Utah, Wyoming)
Judy Nocks
(970) 285-2389
email me

Click here for a PDF Copy of the Region 4 Lariat for Winter 2009

NOVEMBER 2008 MESSAGE
Raising Dexters varies from area to area throughout the United States. Raising this breed also varies by size of herd and the animal’s intended purpose.  Scott and I decided to raise cattle about five years ago.  Prior to that, we had leased our ranch to a local cowboy to run his range cattle on.  When we were talking about what breed to raise, Scott wanted something that resembled his childhood memories of being raised on a Jersey dairy farm in Ohio.  He was quite specific that this venture would not include milking cows, as this memory wasn’t a fond one! Too much work and no time off!  Our decision was quickly narrowed to Dexters for their close resemblance to Jerseys.  Horns were a necessity. The other compelling reason was to have a marketable beef steer.  We have about 500 acres that we ranch and graze 100-plus Dexters on.  We don’t have the luxury of spending a lot of time with each cow as a small herd owner can. Our time spent with the herd consists of many hours with pregnant mothers in the spring and lots of time at weaning, halter breaking and training calves to sell.  The rest of the year consists of feeding in the winter and counting animals out on pasture in the summer. (Oh yeah, make that I count cows and Scott sits on the ATV bragging about his herd and drinking a beer . . . .Go figure.)  We are always amazed at how friendly our Dexters are with no more time that we can spend with them one on one.  If they see us coming, we are soon surrounded by the whole herd.  Having no grandchildren, we feel a sense of maternal bondage with each calf as it grows.  Many a tear is shed as the calves move on to new homes.  This spring, as we were preparing to take the herd to summer pasture, Scott made it quite clear that they first must be branded.  Even though I pouted and pleaded, he stood his ground, with his only concession being that it could be freeze branding.  So one cold, sunny April morning, we ran our herd through the chute and branded each of the mature animals.  The only ones allowed to be spared were the new calves.  It was not what I expected at all.  After the first shock of the sub-zero iron, the coldness quickly numbed the animals, and they stood their due diligence, as they knew it was necessary.  The only bawling came from the calves, and it only lasted until they were reunited with mom when the squeeze chute opened and mom came out.  I’m sure most of you do not find it necessary to brand and may not be familiar with freeze branding as opposed to hot branding.  It’s really quite simple.  The branding iron is placed in a solution of 99-percent alcohol and dry ice. Once it has reached its coldest temperature, it is ready to be used on the animal.  A small area is shaved on the animal’s hip. The cold iron is applied for 90 seconds.  Some swelling occurs, and scabs form later on.  The coldness of the iron kills the color pigment in the hide.  As the hide grows back, the brand shows up white.  The animal feels no pain, and that’s the best part of all. 

Judy Nocks
Parachute, Colorado