ANSC 230
Meat Grading and Evaluation.
North Dakota State University · UGRD · Fall 2026
1 section
Catalog description
Evaluation and grading of carcasses and wholesale cuts of beef, pork, and lamb. Written explanation of decisions and comparisons. 2 three-hour laboratories. F.
Sections
Current meeting, instructor, credit, and enrollment details
001
Availability not recently verifiedClass #north_dakota_state-0284Fall 2026UGRD2 credits
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