Thin Finished
"Thin finished" is a term used when a steer doesn't have enough fat cover. It's like the steer hasn't reached its final, 'finished' form. Without the right amount of fat, the meat quality can take a hit, which isn't great if you're aiming for a juicy, marbled steak.
Thin finished steers usually have a body type that's shallower or flatter ribbed, which can make them look less practical or less appealing. You can usually tell if a steer is thin finished by checking out a few key areas - the brisket (chest area), flank (side between the ribs and hip), cod (just in front of the rear legs), and pones (fatty deposits in the rump region). If these areas are lacking in fullness, the steer is probably thin finished, meaning it could use a bit more fat to reach its prime.
Thin finished steers usually have a body type that's shallower or flatter ribbed, which can make them look less practical or less appealing. You can usually tell if a steer is thin finished by checking out a few key areas - the brisket (chest area), flank (side between the ribs and hip), cod (just in front of the rear legs), and pones (fatty deposits in the rump region). If these areas are lacking in fullness, the steer is probably thin finished, meaning it could use a bit more fat to reach its prime.
Questions that use this term.
Who is the thin finished steer that's furthest from its market end point, between #3 and #4?
Species Distribution of Term
Distribution of the types of classes in our database this term is used in.