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.