ANSI 2253 — MEAT ANIMAL AND CARCASS EVALUATION Evaluation of livestock prior to slaughter for factors

influencing carcass grades. Yield and quality grading of carcasses, working with carcass cut out data and factors influencing value, quality, and grade. Ante and post–mortem inspection techniques for cattle, calves, sheep, and swine. (Class 2, Lab 2, Cr. 3)

Part of

• Agriculture Education Option
• Animal Science Option
• Food Science Option
• Pre-Veterinary Medicine Option
• Animal and Food/Meat Sciences
• Ranch Operations-Stocker Management Option
• Meat Processing and Food Safety Certificate
• Ranch Operations Stocker Management Certificate

Source ↗

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