2021-2022 Catalog [ARCHIVED CATALOG]
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AGRI 151 - Meat Evaluation I
PROGRAM: Agriculture
CREDIT HOURS: 2
LECTURE HOURS: 1
LAB HOURS: 2
DATE OF LAST REVISION: Spring, 2019
Principles of livestock evaluation, calculation of meat animal composition, and determine marketing of various livestock species for branded and commodity trade.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
- Develop a working knowledge of carcass grading.
- Visually appraise carcass traits.
- Calculate yield and quality grade for meat animals.
- Incorporate carcass characteristics in meat animal marketing and pricing.
COURSE CONTENT: Topical areas of study include - Beef cattle yield grade
Beef cattle quality grade
Beef cattle pricing
Swine Fat-Free-Lean Index grading
Swine pricing
Sheep yield grade
Sheep quality grade
Sheep pricing
GRADING POLICY
| A |
90-100 |
| B |
80-89 |
| C |
70-79 |
| D |
60-69 |
| F |
0-59 |
Course Addendum - Syllabus (Click to expand)
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