ANSC 317

Meat Selection, Evaluation and Grading

Texas A&M University · UGRD · Fall 2026

1 section

Catalog description

Credits 2. 1 Lecture Hour. 3 Lab Hours. Selection and grading of carcasses and wholesale cuts of beef, pork and lamb; principles of evaluation included in carcass contests and progeny testing. Prerequisites: ANSC 107 and ANSC 108 .

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Class #texas_am-0652Fall 2026UGRD

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