ANSI 129 - Meat and Carcass Evaluation

3 Hour(s)

Prerequisite(s): Instructor consent required.
This course is a study of beef carcass yield and quality grades, pork carcass grades and lamb carcass grades. The course will involve a study of the factors used to determine grades and how those factors are determined. Evaluation of wholesale cuts will also be included. Contact your advisor for certification and transfer options.