Final answer:
In a meat pen class, points for 'condition of flesh' are given based on subjective evaluation of the meat quality and can vary by competition but reflect the animal's feeding and care.
Step-by-step explanation:
When judging a meat pen class, the division of 'condition of flesh' is one of the many factors taken into consideration. The scoring system for this particular division can vary depending on the specific rules of the competition or livestock show. However, it's common for judges to allocate points based on the quality of the meat, which includes factors such as the leanness, firmness, and overall state of the flesh.
Typically, it's a subjective score that reflects how well the animals have been fed and cared for in preparation for market. Judges assess the animal's muscle tone, marbling, and absence of defects such as bruising or excessive fat. Points are awarded based on the animal's overall meat quality and its suitability for processing or consumption.