Fattening

The phase of livestock production in which animals are fed energy-rich rations to reach a target slaughter weight and body composition, often called finishing. During fattening, diets shift toward calorie-dense feeds such as grains, and the animal deposits intramuscular and subcutaneous fat that improves meat tenderness, juiciness, and flavor, including the marbling prized in premium beef. Producers monitor feed conversion efficiency, daily weight gain, and carcass grading to decide when animals are ready, balancing feed cost against the price premium for well-finished meat. The practice raises welfare and environmental questions, particularly in intensive systems, which has driven interest in pasture finishing and slower growth programs. Properly managed fattening remains the economic engine of meat production, turning feed into market-ready animals.