AGRI 253 Animal Evaluation*
This course provides evaluation and selection of cattle, sheep, and swine for herd replacement; evaluation of market animals; carcass evaluation and grading, slaughter procedures, and factors that affect quality and quantity of meat; visual and objective appraisals.
AGRI 253Animal Evaluation*
Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.
I. General Information
II. Course Specification
Course Type
Program Requirement
Credit Hours Narrative
3 Credits
Semester Contact Hours Lecture
45
Prerequisite Narrative
AGRI 109 and AGRI 109L
Grading Method
Letter grade
III. Catalog Course Description
This course provides evaluation and selection of cattle, sheep, and swine for herd replacement; evaluation of market animals; carcass evaluation and grading, slaughter procedures, and factors that affect quality and quantity of meat; visual and objective appraisals.
IV. Student Learning Outcomes
Upon completion of this course, a student will be able to:
- Identify the parts of common livestock species (cattle, swine, sheep, and goats).
- Identify the locations of the wholesale cuts commonly derived from livestock species, and calculate the approximate percentage of each cut to the total carcass weight.
- Identify the USDA market classes and grades.
- Accurately evaluate and grade meat animals (cattle, swine, sheep, and goats), their carcasses, and wholesale cuts according to USDA and industry standards.
- Identify the most desirable characteristics on a front, side, and rear view of the modern meat animals (cattle, swine, sheep, and goats) and explain why the characteristics are of benefit to the industry.
- Determine market value for meat animals, carcasses, and wholesale cuts.
- Apply knowledge of objective techniques, tools, and information in order to make evaluation, grading, and selection decisions in practical production scenarios.
- Evaluate and select breeding animals based upon their economic potential in common production scenarios.
V. Topical Outline (Course Content)
Unit
Topic
1
Growth & Development
2
Improvement Through Selection
3
Aids in Livestock Selection
4
Lamb External Anatomy
5
Live Lamb Evaluation
6
Lamb Carcass Evaluation, Grading, and Pricing
7
Performance Data and Selection of Breeding Stock
8
Practical Live Lamb and Carcass Evaluation
9
Hog External Anatomy
10
Live Hog Evaluation, Grading, and Pricing
11
Pork Carcass Evaluation and Grading
12
Performance Data and Selection of Breeding Stock
13
Hog Slaughter Fieldtrip (Falls Brand packing plant)
14
Cattle External Anatomy
15
Live Cattle Evaluation, Grading, and Pricing
16
Beef Carcass Evaluation and Grading
17
Beef Cattle Body Condition Scoring
18
Performance Data and Selection of Breeding Stock
19
Wholesale and Retail Pricing of Pork, Beef, and Lamb
20
Grocery Store Field Trip
21
Dairy Type
22
Dairy Body Condition Scoring
VI. Delivery Methodologies