ASCI 300A

Principles of Meat Evaluation, Grading and Judging

University of Nebraska-Lincoln · UGRD · Fall 2026

1 section

Catalog description

Comparative evaluation of meat characteristics of beef carcasses, beef primal cuts, pork carcasses, pork primal cuts, and lamb carcasses. Federal grade standards for beef carcass and application of USDA Institutional Meat Purchase Specifications.

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Class #nebraska_lincoln-ASCI300AFall 2026UGRD2 credits

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