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Master Course Outline
Livestock Selection and Carcass Evaluation

Course Number: AGPR 116
Credits: 5
Hours per Quarter: 80

Lecture Hours:50


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
AGPR 116
Fall 2008
0030
Michael Moramarco
AGPR 116
Winter 2004
0040
Michael Moramarco
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)