Evaluation and grading of market cattle, swine, sheep, and goats and their carcasses and wholesale cuts. Emphasis will be placed on value determination. Selection and evaluation of breeding cattle, sheep, swine, and goats with emphasis on economically important traits.

Upon completion, students will be able to:

  • 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 whole cuts
  • Evaluate and select breeding animals based upon their economic potential in common production scenarios
  • Apply knowledge of both subjective and objective techniques, tools, and information in order to make evaluation, grading, and selection decisions in practical production scenarios

Grade Basis: L
Credit Hours: 3
Lecture hours: 64.0