2018-2019 Undergraduate Catalog 
    
    Jun 03, 2020  
2018-2019 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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