AGRI 1156 - Principles of Meat Evaluation

Institution:

Barton County Community College

Subject:

Description:

This course is designed for in-depth evaluation of the carcass and meat of beef, swine, and sheep. Carcass grading, evaluation, and appraisal of beef and pork primal cuts will be conducted. The course includes techniques for comparative analysis and is required for students participating on the college meat judging team.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.bartonccc.edu

Phone Number:

(620) 792-2701

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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