AVS 240/240L - Principles of Market Animal and Carcass Evaluation (2/1)

A study of the relationship between live meat animal evaluation and carcass evaluation. Visual appraisal techniques used in the quality and yield grading of live meat-type animals compared to the grading parameters used for carcass evaluation. Incorporates the effect of selection and management on body composition and live animal and carcass value.

Concurrent: Concurrent enrollment required.
Component(s): 2 lectures, 1 three-hour laboratory.