Jun 15, 2024  
2023-2024 Catalog 
    
2023-2024 Catalog [ARCHIVED CATALOG]


AGRI 1258

AGRI 1258 - Introduction to Meats


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.

Location: B
Credits: 2
Classroom Lecture Hours: 23
Lab Hours: 23
Prerequisite(s): AGRI 1141  and AGRI 1257 .