Grading up Beef Cattle at Sni-a-Bar Farms 23 
\ 
he can pay more for the steers that carry more of their meat over the 
loins and ribs. 
“ With better breeding,” he continues, “ you have another advan- 
tage the packer likes and for which he pays more. The more you 
_ feed and try to develop poor steers the more they differ. Differences 
ou didn’t notice when they were thin begin to appear. With good- 
_ quality steers like these,” he states, pointing to several of the third 
-cross, “it is just the opposite. When you feed these steers out, they 
will be practically all alike.” 
From the farm superintendent we learn also that every year the 
breeding herd is culled carefully, retaining the best cows and heifers. 
This plan gradually brings about improvement in the cows as well as 
Fic. 16.—Appraising steers in the feed lot during a public demonstration. Officials 
of the meat trade are keenly interested in the demonstration, recognizing that its 
ultimate purpose is better beef 
better and better steers. “Even at the first cross,” he states, * the 
steers frequently weigh close to 1,100 pounds at about 18 months old, 
indicating that for their grade they have done well.” 
; 
F 
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4 
VISIT TO MEAT SHOP 
_ By 4 o’clock in the afternoon the visitors have begun to disperse; 
but learning of a retail meat shop in Kansas City—an hour’s ride 
] from the farm—which recently obtained some carcasses of Sni-a- 
Bar steers, we decide to see some of the beef as the final stage of the 
demonstration. 
The store is readily found. “I have handled Sni-a-Bar Farms 
meat before,” the proprietor informs us as he leads the way to the 
cooler, “ and can see as much difference in the meat of the different 
crosses as livestock judges can see between the living animals.” 
