2017-18 Catalogs

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Columbia, MO 65211
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F_S 2114: Live Animal and Meat Evaluation

(same as AN_SCI 2114). The composition and quality meat produced from food animals is the driving component of livestock economic value. This course will teach the principles and procedures involved in evaluation, grading, selection, and economic value of meat animals and poultry and the carcasses they produce. This course is an excellent introduction and (or) prerequisite for all livestock production courses and will provide a baseline of information for students interested in livestock or meat judging.

Credit Hours: 3