ANSC 3310 – Introduction to
Meat Selection and Grading
Taught in the Fall semester, this 2 hour course examines the development
of grading standards and application of federal grades to beef, pork and lamb
carcasses and comparative evaluation of carcasses, primal and sub-primal
cuts. This course also serves as an
introduction to competitive judging guidelines and procedures.
Lecture: Tues/Thurs
Where:
Lambert-Powell Meat Laboratory –