Courses:

Introduction to Meat Judging (AS 200)                       

• Training in meat terminology and written reasons
• Hands on carcass and cut evaluation
• Hands on beef carcass quality and yield grading

Meat: Production to Consumption (AS 241)

• Introduction to meat science and industry
• Meat as food, structure of muscle, conversion of muscle to meat, meat quality, meat color, meat cooking, meat grading, food safety, meat inspection, meat curing, and sausage processing
• Demonstration of carcass fabrication and meat processing.

Livestock Evaluation & Marketing (AS 285)

• Live and carcass evaluation of market animals
• Factors influencing the value of live animals and carcasses
• Methods of marketing and pricing of market livestock

Fresh Meat Operations (AS 341)

• Hands on harvesting, grading, fabrication, and marketing
  of meat animal products
• Application of quality control and HACCP to meat processing
• Examination factors influencing meat quality and value
• Fresh meat industry tour

Value-Added Meat Production & HACCP (AS 345)

• Science, industry, and art of processed meats
• Value-added meat industry tours
• Study and application of seven HACCP principles
• Students receive HACCP certification

Senior Meat Judging Team (AS 400)

• Repetitive practice to master the skills of meat
  evaluation, beef carcass grading, applying specification,
  and reason writing
• Enhancing teamwork, communication, critical thinking,
  problem solving, and time management skills by practicing
  and competing in inter-collegiate meat judging contests

Meat Science (AS 753)

• Growth and development of muscle
• Muscle metabolism
• Conducting meat science research
• Factors affecting quality and cutability of meat animals