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.
For each unit of credit, a minimum of three hours per week with one of the hours for class and two hours for studying/preparation outside of class is expected.
The agriculture program at SCCC provides opportunities to further each student’s knowledge of and skills in agricultural operations.
Outcome #1: Read with comprehension, be critical of what they read, and apply knowledge gained from their reading to broader issues of the day.
Outcome #2: Communicate ideas clearly and proficiently in writing, appropriately adjusting content and arrangement for varying audiences, purposes, and situations.
Outcome #3: Communicate their ideas clearly and proficiently in speaking, appropriately adjusting content and arrangement for varying audiences, purposes, and situations
Outcome #4: Demonstrate mathematical skills by using a variety of techniques and technologies.
Outcome #5: Demonstrate the ability to think critically by gathering facts, generating insights, analyzing data, and evaluating information.
- The student will gain an understanding of meat grades and classifications.
- The student will gain an understanding of wholesale and retail cuts of a carcass.
- The student will be able to determine live animal indicators of meat composition.
- The student will be able to identify factors related to food safety and meat inspection.
- The student will be able to identify the place of the meat industry in today’s society.
- Overview of the Meat Industry
- Harvest Process
- Wholesale Cuts of Meat Animals
- Retail Cuts of Meat Animals
- Carcass Grades and Grading
- Meat Processing
- Animal By-Products
- Nutritional Values of Red Meat
- Lecture
- Discussion
- Group Activities
- Tours
- Course Textbooks
- Supplemental Materials
Methods of assessing the general course outcomes and the specific course competencies include class participation, judging scores, and attendance.
- SCCC Outcome #1 will be assessed and measured by class participation, evaluation of writing assignments covering class topics read, and lab assignment completion.
- SCCC Outcome #2 will be assessed and measured by writing assignments relating to course assignments
- SCCC Outcome #3 will be assessed through class discussions and oral presentations.
- SCCC Outcome #4 will be assessed and measured by students’ use of the internet and calculations related to meat science and meat processing.
- SCCC Outcome #5 will be assessed and measured by students’ decisions regarding interpretations from meat analysis.
Under the Americans with Disabilities Act, Seward County Community College will make reasonable accommodations for students with documented disabilities. If you need support or assistance because of a disability, you may be eligible for academic accommodations. Students should identify themselves to the Mental Health Counselor at 620-417-1106 or go to the Student Success Center in the Hobble Academic building, room A149.