AG1733: Meat Science

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Subject
Agriculture
Credits 3 Lab Hours 0 Lecture Hours 3 Clinical Hours 0
Tiered Course Indicator
T

This course is designed to familiarize the student with the different cuts of meat, carcass and meat evaluation, and grading. In addition, the student will be familiar where each cut of meat is located on the live animal. Exposure to the meat industry also be introduced.