AGRI 253 Live Animal and Carcass Evaluation
This course teaches the fundamental skills required for the effective 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 253Live Animal and Carcass 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|{D7A8FC71-978F-4003-9933-512C476323B2}
Credit Hours Narrative
3 Credits
Semester Contact Hours Lecture
30
Semester Contact Hours Lab
30
Prerequisite Narrative
AGRI 109 and AGRI 109L
III. Catalog Course Description
This course teaches the fundamental skills required for the effective 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 most desirable characteristics on a front, side, and rear view of modern meat animals (cattle, swine, sheep, and goats) and explain why the characteristics are of benefit to the industry.
- 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.
- Accurately evaluate and grade meat animals (cattle, swine, sheep, and goats), their carcasses, and wholesale cuts according to USDA and industry standards.
- 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)
VI. Delivery Methodologies