ANSI 2253 - Meat Animal & Carcass Evaluation

Institution:

Northeastern Oklahoma A&M College

Subject:

Description:

Evaluation of carcasses and wholesale cuts of beef, pork and lamb factors influencing grades, yields and values in cattle, swine, and sheep.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.neo.edu

Phone Number:

(918) 542-8441

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.