Beef Production - 3
Defines and appraises all segments of the beef industry, focusing on production, reproduction, marketing, and processing. History and development of important breeds and their contribution to the U.S. beef industry will be emphasized. Selection, nutrition, health management, handling, and processing will be defined, analyzed, and applied. Recommended: ANSC B1, Reading - 1 Level prior to transfer. Hours: 36 lect, 54 lab. Offered: F. CCS: Occupational Education. Transferable: CSU and private colleges.