Jan 30, 2026  
2026-2027 Undergraduate Catalog 
    
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2026-2027 Undergraduate 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.

Repeat for Credit
N

Requisites
Prerequisite: ASI 370.

Typically Offered
Fall


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