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.

Repeat for Credit
N

Requisites:
Prerequisite: ASI 370.

Typically Offered
Fall