Meat Animal and Carcass Evaluation

MEATSCI 3310
Evaluating the factors that influence the value of meat animals and their resulting carcasses, wholesale and retail cuts in accordance with recognized grading standards; laboratory practice. Prereq: Not open to students with credit for AnimSci 305.
Course Level: 
Undergraduate
Unit(s): 
3.0
Semesters Offered: 
Autumn 2019
Autumn 2020
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus
Program area(s): 
Course Subject: