The goal of a livestock evaluator should be to select the highest degree of finish, to ensure the Choice quality grade.

Selecting the highest degree of finish does not guarantee achieving the Choice quality grade, which is a measure of meat quality determined by factors such as marbling, firmness, texture, and color. While finish—referring to the amount of fat covering the animal—is an important consideration in livestock evaluation, other factors also significantly influence the quality grade.

Quality grades are based on a combination of factors, including the overall condition of the animal and its genetic potential for growth and meat quality. An animal could have a high degree of finish but may lack the necessary marbling or muscle quality to achieve a higher grade. Therefore, the goal of a livestock evaluator is to consider multiple criteria to ensure that the chosen livestock not only has an appropriate finish but also meets other quality standards required for the Choice grade.

In premium markets, for example, additional emphasis might be placed on marbling and overall meat quality rather than just finish. Similarly, the age of the steer can affect grading, as young animals typically have better marbling and meat quality than older ones, which can also influence the decision-making process in evaluating livestock.

In conclusion, while finish is important, it is not the sole determinant for achieving the Choice grade, which is why the assertion that the goal should be solely