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    Jun 28, 2022  
2014-2015 Undergraduate Catalog 
    
2014-2015 Undergraduate Catalog [ARCHIVED CATALOG]

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FDST 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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