Meat Selection, Evaluation and Grading
Texas A & M University-College Station
CourseANSC 317
Selection and grading of carcasses and wholesale cuts of beef, pork and lamb; principles of evaluation included in carcass contests and progeny testing.
Credits
2 credits
Course Code
ANSC 317
Related Courses
Prerequisites, corequisites, and courses that build on this one
Prerequisites
Complete these courses before enrolling