Jun 15, 2024  
2024-2026 Academic Catalog 
  
2024-2026 Academic Catalog
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ANSI 206 - Principles of Meat Evaluation


3 Hour(s)

Prerequisite(s): Instructor consent required.
This course includes the evaluation and grading of beef, pork and lamb carcasses and whole sale cuts. The course provides advanced preparation for the meat judging team. Six hours recitation/lab per week. This course is available online.



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