2019-2020 Undergraduate Catalog 
    
    Apr 15, 2021  
2019-2020 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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