Meat Science: Identify the role of inspection, sanitation, food safety, and proper harvesting practices; the role of carcass evaluation and grading on meat quality and percent saleable products and cutting guidelines from primal to retail meat cuts.
Standard detail
7.3
Depth 1Parent ID: 487C062E2ADE44E984353E45CB873478Standard set: Business and Administrative Services
Original statement
Quick facts
- Statement code
- 7.3
- List ID
- 3
- Standard ID
- 7000E7A3E89A4652AF51BF41BFECCAE8
- Subject
- CTE
- Grades
- 07, 08, 09, 10, 11, 12
- Ancestor IDs
- 487C062E2ADE44E984353E45CB873478
- Source document
- Final-Draft-Revised-Agriculture-and-Environmental-Systems-Career-Field-Technical-Content-Standards
- License
- CC BY 4.0 US