INTRODUCTION TO MEAT SELECTION AND GRADING

Instruction for the evaluation of meat carcasses, cuts, and products from cattle, swine, sheep, and goats. Understanding and calculating meat yield and quality for each species, evaluation of valuable traits, understanding product specifications, and preparation of written reasons. This course is required for participation in the meat judging program but is open to all students. 1934 Animal Sciences - ANSC

Credits

2 credits

Course Code

ANSC 3310