ANSC 211

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Credit: 3 hours.

This course provides training in the evaluation of market animals and carcasses for value, price, and performance ranking. Students will develop skills in assessing beef, pork, and lamb for key industry traits such as trimness, muscling, and quality. Instruction emphasizes both live animal and carcass evaluation, with applications to real-world marketing and decision-making scenarios. Field trips to farms, processing plants, and meat evaluation competitions are required, offering hands-on experience with current industry standards and practices. Instructor approval is required to enroll in the course.

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