FDSC 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 ANSI 2253 .

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Class #oklahoma_state-3333Fall 2026UGRD

Days & times: No scheduled meeting time
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Instructor: Staff

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