ASI 671 - Meat Selection and Utilization

Credits: (2)

Emphasis on meat cut identification, muscle and bone anatomy, grades, fabricated meat, institutional cuts, specification writing, processing, meat preparation and shrinkage costs.

Note
One hour lecture-recitation and two hours lab a week.

Requisites
Prerequisite: CHM 110 and 111.

When Offered
Fall

UGE course
No

K-State 8
Natural and Physical Sciences