Which factor is NOT used in judging meat pens?

In the context of judging meat pens, the focus is primarily on aspects that contribute to the quality of the meat and the overall uniformity of the animals presented. The factors that are typically considered include the meat type, which evaluates the breed and characteristics that indicate high meat yield; uniformity of body and weight, which assesses whether the animals are similar in size and development, as this impacts market value; and fur, which can influence the overall appearance but is less critical than the direct meat-related attributes.

While age of the animal can have an influence on growth and development, it is not a direct criterion used for judging meat pens in the same way that the other factors are. Instead, judges prioritize the physical characteristics that indicate meat quality and yield over age, making it the factor that is not used as a primary criterion in this context. This distinction helps clarify the focus of the judging process, centering on livability and production features pertinent to meat.