ANSI206 — Principles of Meat Evaluation

ANSI 206 - Principles of Meat Evaluation ANSI 206 - Principles of Meat Evaluation 3 Hour(s) This course includes the evaluation and grading of beef, pork and lamb carcasses and whole sale cuts. The course provides advanced preparation for the meat judging team. Six hours recitation/lab per week. This course is available online.

Part of

• Production Agriculture, AS
• Production Agriculture, AAS
• Agribusiness Specialist - Livestock Management, Certificate
• Animal Science, AS
• Animal Science, AAS
• Animal Science, Certificate
• Food Science - Meat Production, Certificate

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