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.
SCCC Policy
Technical support is available by contacting the SCCC IT Department at itech@sccc.edu
Canvas Help: canvashelp@sccc.edu
Seward County Community College (SCCC) is committed to ensuring digital and physical accessibility for all students, in compliance with the Americans with Disabilities Act (ADA) and Section 504 of the Rehabilitation Act. In alignment with the U.S. Department of Justice Title II accessibility compliance deadlines, SCCC continues to enhance the accessibility of its instructional materials, technology, and online content.
SCCC utilizes tools to evaluate and improve the accessibility of digital course content and help the College reach its compliance goals.
If you need support or academic accommodations due to a documented disability, please contact the Mental Health Counselor at 620-417-1106 or visit the Student Success Center in the Hobble Academic Building, Room A149.
To promote equal access, SCCC strives to provide captions and transcripts for all course videos and multimedia materials. If you encounter any issues with captions, transcripts, or other accessibility features in this course, please notify your instructor immediately so the issue can be addressed and corrected as quickly as possible.
SCCC remains committed to creating a learning environment that ensures all students can fully participate in academic programs and college activities.