Live Animal/Carcass Evaluation

Catalog description

Explores meat carcass evaluation and the related yield and quality grading system. Emphasizes selection of breeding stock based on performance data. Covers comparative selection, grading, and judging of market and breeding classes of livestock based on knowledge of phenotype, performance, information, and/or carcass merit. Prerequisite: ASC 1100 with a grade of "C" or better. Course is not repeatable for credit.