What should livestock evaluators primarily consider when selecting cattle for market?

When selecting cattle for market, the primary consideration should be the overall finish and muscle of the animal. This choice is crucial because these attributes directly influence the quality of the meat produced. Evaluators look for cattle that have well-defined muscle development and adequate fat cover, which indicates that the animal has reached a desirable level of maturity and growth. This finish affects the yield and quality grade of the beef, which are important factors for market value.

While factors like the size, age, and color of the hide can play a role in the selection process, they are secondary to the overall finish and muscle. Size can affect the amount of meat produced, but an animal lacking in muscle and proper finish may not meet market standards, despite its size. Similarly, while age can impact certain aspects of meat quality, it is not as significant as the finish and muscle in determining market readiness. The color of the hide is typically irrelevant in terms of the meat's quality and marketability. Therefore, focusing on the overall finish and muscle ensures that the cattle selected will meet or exceed the expectations of buyers regarding meat quality.