Branding today is still the most recognized and accepted means of indicating ownership of cattle in North America. Eventually, other methods such as electronic ear tags may become the standard for identification, but for now, cattle producers continue to utilize the time-tested, permanent and universal method of branding. Branding, is an effective method of permanent identification, a deterrent to cattle thieves and an important tool to assist in the recovery of stolen cattle.
Summary of Oklahoma Brand Laws
Those applying for state brand registration must complete and file the Application for Registration of Brands and Marks (found at: http://www.okcattlemen.org/brands) with the Oklahoma Cattlemen’s Association Brand Division, P.O. Box 82395, Oklahoma City, Oklahoma 73148. The application must be accompanied by a $60.00 registration fee. Upon approval, a brand certificate will be mailed to the applicant indicating the brand registered. All brands approved by the Oklahoma Cattlemen’s Association (OCA) will appear in the following brand book or supplement printed.
All brands must be renewed at the beginning of each five year registration period in years ending in 0 and 5, regardless of when the brand was registered. State registered brand owners will be notified by mail before the five year registration period ends. At this time, brands are renewed prior to publication of the newest Oklahoma Brand Book.
- A brand is defined as a permanent mark not less than three inches in length or diameter and burned into the hide with a hot iron. “Freeze branding” is also a form of identifying animal ownership. Acid brands are not recognized as state registration.
- Single unit brands including one initial, number, bar, slash or quarter circle are not accepted as forms of state registration.
- Each brand registration must be confined to one location on the animal. When the same brand is used on two sites, two applications must be filed. Brands must be registered in the following eight positions ONLY: left neck, left shoulder, left rib, left hip, right neck, right shoulder, right rib and right hip. However, previously registered Oklahoma brand positions are not affected (O.S. 2, Sections 405). The left jaw is reserved for the use of B and T brands, identifying cattle having a detectable antibody titer for Brucellosis and Tuberculosis.
- Applicants are required by law to list, in order of preference, three distinct brands and three positions on the animal for application of the brand.
- State registration of your brand is not required by law. Recorded brands, however, take precedence over similar unrecorded brands when questions of ownership arise, placing the burden of proof on unregistered brand users in the event of controversy. Registered brands are prima facie evidence of ownership in a court of law.
Brand books are furnished to county sheriffs, county extension agents, vocational agricultural instructors, and libraries without charge. They can be purchased by the public from OCA at a price equal to the cost of preparation, printing, and delivery.
Where, When and How to Brand
When ownership brands are applied it is best to use hot brands. The clarity of the application can be determined shortly after branding, and animal-to-animal variation does not affect the end results as greatly as with freeze branding. A good hot brand is recognizable because it destroys hair follicles located under several layers of skin and leaves a permanent bald scar on the hide of the animal.
Identification and ownership brands can be applied at any time during the year, but this procedure is usually performed in combination with one or more practices such as weaning, castration and vaccination. Calves are usually branded before or during weaning because the probability of a calf straying is greater after weaning.
Good brands can be achieved by properly heating the irons until they appear a silvery-gray (similar to the color of ashes) in the daylight, but glow a cherry-red color when held in a dark area. Clipping excessive hair growth or mud from the hide area to be branded, and keeping irons clean at all times with a steel brush to remove hair, dirt and other debris are management practices which should be utilized. The irons can be heated in a wood fire (bed of coals) or a propane (bottled) gas fire. An electric branding iron can be used successfully after a certain amount of experience is gained. The size of the iron is important. Each character should be (in outside measurements) 4 inches by 3 inches for calves less than one year old and 6 inches by 3 1/2 inches for older cattle. The face width of the branding iron should be 1/4 inch to 1/2 inch wide, with the surface edges slightly rounded.
Mark discusses common theft risks, prevention strategies, and management practices producers can use to reduce losses and safeguard their operations. Learn what steps you can take to improve security and protect your livestock investment on SunUpTV from February 7, 2026. https://www.youtube.com/watch?v=iM4ggofNpC8
References:
https://extension.okstate.edu/fact-sheets/livestock-branding-in-oklahoma.html
https://www.okcattlemen.org/brands
