Apr 24, 2024  
2017-2018 Undergraduate Catalog 
    
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2017-2018 Undergraduate Catalog [ARCHIVED CATALOG]

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FDSC 269 - Meat Evaluation and Grading

2 Credit Hours
Grading standards for quality and yield. Principles for evaluating beef, pork and lamb. Application of standards for institutional meat cuts. Practice grading and judging carcasses and cuts. Application of purchase specifications.


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