Discuss the concept of finish as it applies to beef cattle.

What will be an ideal response?


When referring to a market beef animal, finish means the amount of fat on an animal. Most market steers should have enough fat to grade choice. A properly finished animal will appear smooth over the rib cage. When the rib cage can be felt, there should be an even covering of fat over the ribs that should continue from the backbone to the end of the ribs. During walking, the ribs should be invisible, and the cushion of fat should be apparent. The brisket area should appear filled out but not bulging_

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