What characteristic is evaluated when considering the "finish" of a market animal?

The "finish" of a market animal primarily refers to the amount and distribution of fat deposition on the animal's body. This characteristic is crucial in determining the overall quality and market value of the animal, as it directly impacts the yield and palatability of the meat. When an animal has an appropriate finish, it indicates that the animal has reached an optimal level of fat cover without being overly fatty, ensuring both quality cuts of meat and appealing presentation.

Evaluators often look for the right balance in fat deposition because too little fat can lead to lean meat that lacks flavor, while too much fat can detract from the quality of the meat and reduce the market price. This characteristic is measured alongside other factors, but when specifically addressing "finish," fat deposition is the key indicator. Understanding this helps showmen to prepare and present their animals in a way that highlights ideal finishing conditions.