AGR1224 THE MEAT WE EAT
3 Credit Hours
This course is open to all students.
AGR1224 - The Meat We Eat (3 hrs.)
An Overview of the Animal Protein Industry. Areas examined is production, inspection, safety, grading, processing, preparation, storage, and current issues for beef, swine, sheep, goats, poultry, fish and animal by products within the industry. The course will also explore animal protein consumption in humans and its importance in the diet.
AGR1267 Principles of Animal Science
AGR1268 Animal Science and Industry
The purpose of this course is to give the agricultural student a good grasp of the meat industry and the importance to the world’s economic and nutritional needs.
Upon completion of the course, the student will:
- Identify harvest & processing techniques used on different species of livestock used for nutritional protein source.
- Recognize all grading techniques used in the industry for each species.
- Perform basic calculations used in the industry.
- Recognize the different cuts of meats and the best preparation technique.
Unit Outcomes for Criterion Based Evaluation:
The following outline defines the minimum core content not including the final examination period. Instructors may add other material as time allows.
UNIT 1: Harvest and Processing
Outcomes: Students will be able to identify harvest & processing techniques used on different species of livestock for a nutritional protein source.
- Identify and explain harvest and process techniques for beef.
- Explain and identify harvest and process techniques for swine.
- Identify and explain harvest and process techniques for sheep and goats.
- Classify and explain harvest and process techniques for poultry.
- Examine and explain harvest and process techniques for other.
UNIT 2: Grading and Marketing
Outcomes: Students will recognize and utilize all grading techniques used in the industry for each species.
- Calculate and explain grades for beef.
- Determine grades for swine.
- Determine grades for sheep and goats.
- Illustrate and perform grading for poultry.
- Discuss grades for others.
UNIT 3: Meat Mathematics
Outcomes: The student will be able to perform basic calculations used in the industry.
- Calculate dressing percentage
- Perform calculations percent muscle.
- Calculate closely trimmed retail product.
- Determine selling price.
- Calculate others as determine.
UNIT 4: Meat Processing
Outcomes: Students will recognize the different cuts of meats and the best preparation technique.
- Identify wholesale cuts.
- Recognize retail cuts.
- Identify offal parts.
- Discuss best preparation technique by cut and species.
Varies, refer to syllabus.
Contact Bookstore for current textbook.
Students should adhere to the attendance policy outlined by the instructor in the course syllabus.
The grading policy will be outlined by the instructor in the course syllabus.
Maximum class size:
Based on classroom occupancy.
Course Time Frame:
The U.S. Department of Education, Higher Learning Commission and the Kansas Board of Regents define credit hour and have specific regulations that the college must follow when developing, teaching and assessing the educational aspects of the college. A credit hour is an amount of work represented in intended learning outcomes and verified by evidence of student achievement that is an institutionally-established equivalency that reasonably approximates not less than one hour of classroom or direct faculty instruction and a minimum of two hours of out-of-class student work for approximately fifteen weeks for one semester hour of credit or an equivalent amount of work over a different amount of time. The number of semester hours of credit allowed for each distance education or blended hybrid courses shall be assigned by the college based on the amount of time needed to achieve the same course outcomes in a purely face-to-face format.
Refer to the following policies:
402.00 Academic Code of Conduct
263.00 Student Appeal of Course Grades
403.00 Student Code of Conduct
Disability Services Program:
Cowley College, in recognition of state and federal laws, will accommodate a student with a documented disability. If a student has a disability which may impact work in this class which requires accommodations, contact the Disability Services Coordinator.