ANSC 310

fall 2007

All Classes

Meat Selection and Grading

Credit: 2 hours.

Study characteristics associated with the value of carcasses, primal and retail cuts from meat animals; emphasize USDA grading and specifications as well as written communication. Field trips to meat packing plants are required; see Class Schedule for approximate cost.

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Detail	Status		CRN	Type	Section	Time	Day	Location	Instructor