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 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 Credits 2. 1 Lecture Hour. 3 Lab Hours.
