Course Description
Grading and evaluating beef, pork, and lamb carcasses and their wholesale cuts. Terminology to describe and detect differences among carcasses of the same species. Written reasons describing detectable differences.
Athena Title
MEATS JUDGING I
Semester Course Offered
Offered fall
Grading System
A - F (Traditional)
Course Objectives
The objectives of this course are threefold. 1. The first objective is for students to learn the processes of carcass grading and value determination for beef pork and lamb. 2. Students are required to apply their knowledge of grading and value determination to individual carcasses or cuts within a group of four; analyze a given scenario for use of the carcasses or cuts; and utilize decision-making skills to rank the carcasses or cuts from most valuable to least valuable for that particular scenario. 3. Finally, students are required to argue the reasoning for their decisions in written form, referred to as reasons.
Topical Outline
- Introduction to value determining traits - Beef carcass grading and value determination - Value Determination of beef primal cuts - Pork carcass grading and value determination - Value Determination of pork primal cuts - Lamb carcass grading and value determination - Value Determination of lamb primal cuts - The process of note taking and reasons writing - Organizing, editing, and writing reasons - Institutional Meats Purchasing Specifications - Practice, practice, practice
Syllabus