Meat Selection, Evaluation and Grading

Texas A & M University-College Station

CourseANSC 317

Selection and grading of carcasses and wholesale cuts of beef, pork and lamb; principles of evaluation included in carcass contests and progeny testing.

Credits: 2 credits
Course Code: ANSC 317

Related Courses

Prerequisites, corequisites, and courses that build on this one

Prerequisites

Complete these courses before enrolling

ANSC 107
General Animal Science
3 credits
ANSC 108
General Animal Science Laboratory
1 credits