Carcass Judging
Carcass Judging

Carcass Judging

Price: $59.00
Item Number: CEVD0258
Topics Include:
Meat Judging
Judging Pork Carcasses
Oral Reasons on Judging Meat Carcasses
Judging Beef Carcasses
and Many More!
Five classes are presented to teach the principles of judging beef, pork and lamb (the pork and lamb are both ribbed and intact). Clear, concise instruction helps students understand judges' placements for muscling, fatness (internal/external) and quality in placing beef, lamb and pork carcasses. Oral reasons and practice questions are included. A supplement is included. Collaborator: G.W. Davis, Ph.D.; Jim E. Lillie, Texas State Technical Institute.

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