ANSC 211

Spring 2026 Part of Term 1

Part of Term 1
Jan 20-May 6

Meat Animal Evaluation

SHOW FINAL EXAM SCHEDULE

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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ANSC 211 class schedule data for spring 2026
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	29929	Laboratory Lecture	A A	3:00PM -4:50PM 3:00PM -4:50PM	MW F	ARR Meat Science Laboratory ARR Meat Science Laboratory	Brookshire, N Burris, E Shike, D Brookshire, N Burris, E Shike, D	Part of Term: 1 Date Range: 01/20/26-05/06/26 Special Approval: Departmental Approval Required Credit: 3 hours Section Info: This course will be held in Room 139 Meat Sciences Laboratory.