90 BEEF PRODUCTION 



shown here it is extremely so, although it is a high class 

 sample of a Christmas porterhouse steak. 



The prime steers which are slaughtered to supply 

 the demand for this grade of beef are invariably well 

 bred. No dairy-bred or scrub steer need apply. They 

 will receive no consideration. By "well bred" we mean 

 steers which contain a high percentage of the blood of 

 some of the improved beef breeds like the Aberdeen- An- 

 gus, Shorthorn, Hereford, Galloway, or Polled Durham. 

 Nor is the possession of beef blood in abundance a pass- 

 port to this exclusive class Beef blood in abundance 

 they must have, but it must be accompanied with the 

 characteristics associated with highest excellence of 

 such grades. 



Figure 11 illustrates the quality and the individual 

 excellence necessary in feeding cattle suitable for the 

 production of Christmas beef. With quality similar to 

 this to start with and thorough familiarity of the cattle 

 feeding problem, the farmer is equipped with the 

 essentials for producing Christmas beef. Whether 

 or not such production will result in profit will depend 

 upon the cost of the feeding cattle and feeds used, 

 the skill of the feeder, and the state of the market at 

 the time they go forward to market. It should be em- 

 phasized that the making of Christmas cattle is a costly 

 business and not at all well calculated to yield large 

 profits if indeed any at all to the novice. It is a busi- 

 ness that is hazardous at best and a goodly portion of 

 those who follow it do so from a spirit of rivalry or pride. 

 Those who make it pay are experienced cattle feeders of 

 long standing. 



Figure 12 shows satisfactory prime quality and con- 

 dition in cattle for the Christmas market. 



