Master Course Outline Livestock and Carcass Evaluation Course Number: AGPR 116 Credits: 5 Hours per Quarter: 70 Lecture Hours:30    Lab Hours:40 Description Principles of Livestock and Carcass evaluation for the purposes of selecting meat animals in production scenarios. The basic method and procedure for evaluating carcass characteristics of cattle, hogs, and sheep. Information on carcass quality and yield. The course will also include evaluating live animals before processing, and seeing the carcass of that animal in the cooler. Class material will also cover selection of females for producing meat animals. Intended Skills and Attitude Outcomes A. Ability to use proper safety practices in meat cutting. B. Knowledge of proper sanitation procedures and their importance. C. Knowledge of government inspection and grading of meat. D. Ability to obtain a county health card. E. Knowledge of meat preservation methods. F. Ability to process beef, lamb, and pork carcasses into primal and sub primal cuts. Syllabi Listing Course Year Quarter Item Instructor   AGPR 116 Winter 2009 0040 Michael Moramarco View Syllabus AGPR 116 Fall 2008 0030 Michael Moramarco View Syllabus AGPR 116 Winter 2004 0040 Michael Moramarco View Syllabus AGPR 116 Winter 2003 0040 Mike Moramarco AGPR 116 Fall 2002 0030 mike moramarco Two Year Projected Schedule Year One* Year Two** Fall Winter Spring Summer Mini  Fall Winter Spring Summer Mini X         X         *Year one is all odd years (2003-2004) **Year two is all even years (2004-2005)