I have a few beeves that I believe are getting close to ready for processing. I've never judged this before, so I'm not sure. I'm told to look for the brisket to fill out, look for fat around the tail, etc., but I'm not sure what I'm comparing it against, so it's confusing. Below are pictures of three heifers that I believe could be ready within the next month, and I'd appreciate an opinion of what more experienced folks think. I do not have access to a scale.
Angus #127
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Angus #68
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Angus #69
Angus #127
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Angus #68
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Angus #69