Many farmers follow the practice of occasionally slaughtering a steer, a heifer, or a calf for home use. When this practice is followed the farmer is assured of getting meat of high quality. Experience has taught him that he is not always :able to get meat at a local market which equals in quality that which he slaughters on his own farm. The butcher is not at fault as he usually handles the quality of meat his customers desire and will accept.
Smith, Harry H., "Circular No. 81 - Beef Slaughtering, Cutting, and Curing" (1929). UAES Circulars. Paper 69.