Tips for branding and safe processing of cattle

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The Canadian Cattlemen’s Association has a COVID-19 information sheet offering tips for branding and processing cattle.

Among the tips are to divide tasks as much as possible, using a bleach solution (one part bleach to nine parts water) to frequently disinfect equipment and supplies, encouraging people to speak up if they feel unwell or think they might have been exposed to COVID-19 earlier, and staggered meal times (with no buffet-style meals).

The three-page fact sheet can be found at (PDF).

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