Last week we branded our cattle, and the days leading up to it revolved around getting everything ready. Early in the week we gathered roughly 300 cows along with the bulls, bringing them in from the surrounding paddocks and moving them into the corrals to begin the full manejo process. Once inside, the first step was sorting the herd and separating the cows from the calves so the work could be done safely and efficiently.
After sorting, the cows and bulls were run through the dip, an important part of herd health management. The dip helps control ticks, flies, and other external parasites that can affect weight gain, fertility, and overall herd condition during the winter months ahead. With the adult herd treated, attention shifted to the calves and preparations for the yerra.
"Yerra" primarily refers to the cattle-branding season or the act of branding livestock with a hot iron, commonly used in rural Latin America (Mexico, Argentina, Uruguay, Paraguay, Chile).
Branding is still one of the most practical ways to identify cattle in large grazing systems like ours. With animals moving across wide pastures, a permanent brand ensures clear ownership and makes it easier to manage the herd in the future.
By the time branding day arrived, everything was ready.
The corrals filled with dust and movement as the gauchos ushered the calves into the corral. The branding irons heated over the fire while calves were brought forward one by one. Everyone fell into a steady rhythm calves being lassoed around their front two legs, branded and tagged in the quickest and most stress-free process possible.
It’s demanding work and easily one of the busiest weeks of the year.
But it’s also the week when the entire team comes together.
Many of the gauchos who work on the estancia have grown up here, coming to yerra’s their entire life. Everyone knows their role, and that experience makes all the difference when the work gets heavy.
A successful yerra depends on good cattle, good horses, and a good team.
And in Argentina, when the work is finished, the day always ends the same way. Once the irons cool and the corrals quiet down, the fire is lit for the asado. Beef is placed on the fire con cuero, the hide protecting the meat while it slowly roasts over the embers. It takes hours, but there’s no rush. After a long week of work, the pace finally slows. Everyone gathers around the fire with sangría and fernet, sharing stories while the smell of wood smoke drifts through the air.
When the meat is ready, the table fills quickly. Plates pass around, glasses are raised, and the first bites signal the end of a long week.
Soon someone brings out a guitar.
A familiar song starts, boots tap the ground, and before long the gauchos who spent the day in the corrals are dancing in the open air.
Work, fire, food, music, and good company.
A perfect way to close out branding week on the estancia.
