Dec 06, 2025  
2009-2010 Undergraduate Catalog 
    
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2009-2010 Undergraduate Catalog [ARCHIVED CATALOG]

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ASI 495 - Advanced Meat Evaluation

Credits: (2)
Advanced study in the evaluation of carcasses, wholesale cuts, and retail cuts of beef, lamb, and pork. Application of grade standards and specifications to beef, lamb, and pork carcasses and subprimal cuts.

Note
Three hours lab a week.

Requisites
Prerequisite: ASI 370.

When Offered
Fall

UGE course
No


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