ANSC 230. Meat Grading and Evaluation. 2 Credits.
Evaluation and grading of carcasses and wholesale cuts of beef, pork, and lamb. Written explanation of decisions and comparisons. 2 three-hour laboratories. F.
Evaluation and grading of carcasses and wholesale cuts of beef, pork, and lamb. Written explanation of decisions and comparisons. 2 three-hour laboratories. F.
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