AS 165 - Live Animal and Carcass Evaluation

Institution:

Brigham Young University-Idaho

Subject:

Description:

Judging, grading, and methods of selection of market animals and carcasses. This course will provide students with guidelines for evaluation and selection procedures as applied to breeding, feeder and market swine, beef cattle and sheep. Will also provide principles for livestock and meat judging. (Fall, Spring)

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.byui.edu

Phone Number:

(208) 496-1411

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Semester

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