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 lec.-rec. and two hours lab a week.

Requisites:
Pr.: CHM 110 and 111.

When Offered:
Fall

Kansas State University

Course Catalog

ASI 671 - Meat Selection and Utilization