ANSI 2112 — Introduction to Competitive Meat and Carcass Evaluation
Evaluation of carcasses and wholesale cuts of beef, pork, and lamb with competitive participation at select contests across the nation representing CSC. Develop an understanding in identifying the tools associated with grading of carcasses and of wholesale cuts. Industry factors influencing the value and labels assigned of livestock by the USDA and the industry. Developing reasoning skills for evaluation. Major species will consist of Beef, Pork and Lamb.