Catalog Description:

Credits: 1; Maximum 3 credits.

Fundamentals in grading and classifying carcasses and cuts of meat from beef, pork and lamb. Includes field trips to packing plants and exercises in practical grading and selection.

General Scope:

This course is taught as an introduction to meat selection, principles of grading meat and principles of evaluating breeding and market livestock for beef, swine, and sheep.

Objectives:

Students will be able to:

Know the anatomy and terminology of live animals and carcasses from beef, pork and lamb.

Quality grade and yield grade beef carcasses and to relate this to the live animal

Identify and evaluate quality characteristics and yield indicators for pork and lamb and to relate these characteristics to the live animal.

Understand breed performance data and how to apply these records to selecting breeding animals.

Evaluate and select breeding animals by visual appraisal

Evaluate market animals by visual appraisal.

As a result of completing the registration form at the University of Florida, every student has signed the following statement: " I understand that the University of Florida expects its students to be honest in all their academic work. I agree to adhere to this commitment to academic honesty and understand that my failure to comply with this commitment may result in disciplinary action up to and including expulsion from the University."

Any student who feels that an accommodation for disability is in order is encouraged to consult with the instructor during the first week of class.

• University Counseling Center, 301 Peabody Hall, 392-1575, personal and career counseling.
• Student Mental Health, Student Health Care Center, 392-1171, personal counseling
• Center for Sexual Assault/Abuse Recovery and Education, Student Heath Care Center, 392-1161, sexual assault counseling
• Career Resource Center, Reitz Union, 392-1601, career development assistance and counseling
• Campus Alcohol and Drug Resource Center, 202 Peabody Hall, 392-1261, drug and alcohol counseling
• Office of International Studies and Programs, 123 tiger Hall, 392-1345, assistance provided for international students.

Course Format:

Class meets Friday 8^th and 9^th period in room 156 of the Animal Science Building. The class may also meet in the meat holding coolers, on different Animal Science units, or private facilities. Occasionally classes will meet outside the scheduled time.

Assignments and information will be given via e-mail. Check your e-mail daily.

Grading:

100% weekly quizzes/homework

12 quizzes 50 points each (total 600 points)

A	> 90%	C	70-75.9%
B+	86 - 89.9%	D+	66-69.9%
B	80-85.9%	D	60-65.9%
C+	76-79.9%	E	<60

Course Text Book: None required. Optional Meat Evaluation Handbook

Instructors:

Larry Eubanks 392-1921

eubanks@animal.ufl.edu

Dr. Tim Marshall 392-2186

marshall@animal.ufl.edu

Dr.Joel Brendemuhl (assistant department chair)

Animal Science Department

100 Animal Science Bldg.

Phone: 392-2186