ANSI 2253

Meat Animal and Carcass Evaluation

Oklahoma State University · UGRD · Fall 2026

1 section

Catalog description

Description: Evaluation of carcasses and wholesale cuts of beef, pork, and lamb. Factors influencing grades, yields and values in cattle, swine and sheep. Same course as FDSC 2253 .

Sections

Current meeting, instructor, credit, and enrollment details

Updated 5 hours ago

001

Availability not recently verified

Class #oklahoma_state-0388Fall 2026UGRD

Days & times: No scheduled meeting time
Meeting dates: —
Location: —
Instructor: Staff

Class numbers and section codes come from the registrar.

Spot missing or incorrect course data?