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.

Unit(s): 
3.0
Semesters Offered: 
Autumn
Course Level: 
Undergraduate
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus
Program area(s): 
KMData Course ID: 
49076
Course Subject: