94 Miscellaneous Circular 74, U. S. Dept. of Agriculture 
We examine the different cuts—loins, rounds, ribs, and chucks— 
noting the well-marbled, fine-grained, bright-red meat and creamy 
white fat. This is the ultimate product requiring skill and knowl- 
edge in breeding and feeding, but readily achieved by any progres- 
sive person willing to follow others who have blazed the way. 
BUSINESS SIDE OF THE ENTERPRISE 
Sni-a-Bar Farms conduct their breeding work in a manner so much - 
like an official experiment station that many visitors expect to obtain 
detailed figures also on the cost of operation, and the expense of 
producing individual animals, including feeding costs. As already 
described, the stock is raised under typical farm conditions rather 
Fic. 17.—Prime rib roast from a second-cross Sni-a-Bar steer, The animal was 13 
months old when slaughtered and weighed 1,126 pounds 
than on a detailed experimental basis. The breeding activities, 
which are considered the essential part of the work, are recorded 
in great detail in accordance with the terms and intent of Mr. 
Nelson’s plan. But the various crosses as well as the breeding stock, 
properly ear tagged, are allowed to mingle and use the same pastures 
in the same manner that a farmer would handle stock with a mini-— 
mum of overhead cost for labor and supervision. 
As a consequence, cost-of-production figures for stock marketed 
are not available except that the costs are practically the same as the 
expense of raising and feeding similar cattle in that territory. The 
trustees of the estate have not considered detailed production records 
a necessary part of the enterprise, believing that market returns are 
a sufficiently good index to the worth of the various classes and 
