AGRI-1258 - Introduction to Meats

Prerequisite: AGRI1141 & AGRI1257. Identification and grading of retail and wholesale cuts of meat of swine, beef and sheep, with emphasis on economic and nutritional value. Carcass grading and processing is covered.
Academic Level
Undergraduate
Subject
AGRI-Agriculture
Department
Agriculture
Credits
4.5
Prerequisites
  • Take AGRI-1141 AGRI-1257
Corequisites
None