AGRI 253 Animal Evaluation

This course provides evaluation and selection of cattle, sheep, and swine for herd replacement; evaluation of market animals; carcass evaluation and grading, slaughter procedures, and factors that affect quality and quantity of meat; visual and objective appraisals.

Credits

3

Semester Contact Hours Lecture

45

General Education Competency

[GE Core type]

AGRI 253Animal Evaluation

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

Agriculture

II. Course Specification

Course Type

Program Requirement

General Education Competency

[GE Core type]

Credit Hours Narrative

3

Semester Contact Hours Lecture

45

Grading Method

Letter grade

Repeatable

N

III. Catalog Course Description

This course provides evaluation and selection of cattle, sheep, and swine for herd replacement; evaluation of market animals; carcass evaluation and grading, slaughter procedures, and factors that affect quality and quantity of meat; visual and objective appraisals.

IV. Student Learning Outcomes

Upon completion of this course, a student will be able to:

• Identify the parts of common livestock species (cattle, swine, sheep, and goats).
• Identify the locations of the wholesale cuts commonly derived from livestock species, and calculate the approximate percentage of each cut to the total carcass weight.
• Identify the USDA market classes and grades.
• Accurately evaluate and grade meat animals (cattle, swine, sheep, and goats), their carcasses, and wholesale cuts according to USDA and industry standards.
• Identify the most desirable characteristics on a front, side, and rear view of the modern meat animals (cattle, swine, sheep, and goats) and explain why the characteristics are of benefit to the industry.
• Determine market value for meat animals, carcasses, and wholesale cuts.
• Apply knowledge of objective techniques, tools, and information in order to make evaluation, grading, and selection decisions in practical production scenarios.
• Evaluate and select breeding animals based upon their economic potential in common production scenarios.

V. Topical Outline (Course Content)

Unit Topic 1 Growth & Development 2 Improvement Through Selection 3 Aids in Livestock Selection 4 Lamb External Anatomy 5 Live Lamb Evaluation 6 Lamb Carcass Evaluation, Grading, and Pricing 7 Performance Data and Selection of Breeding Stock 8 Practical Live Lamb and Carcass Evaluation 9 Hog External Anatomy 10 Live Hog Evaluation, Grading, and Pricing 11 Pork Carcass Evaluation and Grading 12 Performance Data and Selection of Breeding Stock 13 Hog Slaughter Fieldtrip (Falls Brand packing plant) 14 Cattle External Anatomy 15 Live Cattle Evaluation, Grading, and Pricing 16 Beef Carcass Evaluation and Grading 17 Beef Cattle Body Condition Scoring 18 Performance Data and Selection of Breeding Stock 19 Wholesale and Retail Pricing of Pork, Beef, and Lamb 20 Grocery Store Field Trip 21 Dairy Type 22 Dairy Body Condition Scoring

VI. Delivery Methodologies