Meat Lab

Several courses are offered in meat science and meat evaluation through the Department of Animal Science and the Department of Food Science and Human Nutrition.  Check the Schedule of Courses for offerings, times, and the official descriptions.

ANS 201 - Animal Products, 3 credits - In this course, students develop an understanding of food safety, processing, distribution, and the use of meat, milk, and eggs in manufactured products. Not open to freshmen.

ANS 200B – Introduction to Meat Evaluation, 2 credits – Students are introduced to grading and evaluating carcasses, wholesale cuts, and subprimal cuts of beef, pork, and lamb.  Through this introduction, students gain understanding of how to assess factors influencing quality, cutability, value and ranking of meat products. Students also use written communication to justify their decisions. 

ANS 211 – Animal and Product Evaluation, 3 credits – Students evaluate breeding stock, market animals, carcasses, and wholesale cuts of beef, pork, and lamb. Performance records and structural correctness of breeding animals are assessed. Quality grading, yield grading and pricing of market animals and carcasses is covered.

ANS 300B – Advanced Meat Judging, 2 credits – Students travel and compete in two to three intercollegiate meat judging contests per semester.  This course is offered in both spring and fall semesters to coincide with the spring and fall meat judging seasons. In-state field trips to local meat processors and out-of-state travel are required to intercollegiate judging competitions.

FSC 433 - Food Processing: Muscle Foods, 3 credits – Students are offered a more in-depth study of meat processing. Red meat, poultry, and fish are addressed in the course. Advanced principles including storage, preservation, and meat quality are covered. Meat processing starts with harvest and fabrication, through sausage manufacturing, as well as cured and smoked meat products. Students formulate and create their own cured and smoked sausage product. Not open to freshmen or sophomores.