Instructor:
Gregg K Rentfrow
309
Credits:
2.0
001
Building:
TBD
Room:
TBD
Semester:
Fall 2023
Start Date:
End Date:
Name:
Advanced Evaluation And Grading Of Meat
Requisites:
Prereq: ASC 303 or consent of instructor.
Class Type:
LAB
TBD
TBD
Days:
TBD
Further consideration of the factors involved in selecting, grading and evaluating carcasses and wholesale cuts of beef, pork, and lamb. Emphasis will be placed on writing reasons.
Further consideration of the factors involved in selecting, grading and evaluating carcasses and wholesale cuts of beef, pork, and lamb. Emphasis will be placed on writing reasons.
ASC