MEAT ANIMAL EVALUATION & MARKETING

FISC 121

This course focuses on the farm and its marketing environment and provides an overview of the economics of grain and milk markets. The course concentrates on developing skills for effective grain and dairy marketing analysis and strategies. It examines forward contracting, hedging on futures markets, delayed pricing and options trading. It will also examine farm policies and the impact on farms. Students will gain an understanding and appreciation of the commodity and futures markets, major trends and causes of trends in dairy and grain industries, market factors that influence farm commodities, risk tools and cooperatives.

ANSCI/FOODSCI 515

Principles and procedures in the commercial manufacture of processed meat products; sausage manufacturing, curing, smoking, freezing and packaging.

FISC 110

This covers planning of dairy, beef and swine, livestock housing for proper environmental control, manure and feed handling, and labor and capital efficiency. Topics include building materials, heat loss, silo sizing, cost estimating, computer aided design, and ventilation and manure storage. Students will develop a plan for their own farmstead. This course is useful for those who plan to construct livestock buildings within the next 5-15 years, including those who want to work in the farm building trade.

FISC 101

In this course, students will be focusing on the ruminant livestock production systems. Students will evaluate and design the implementation of foundational principles in beef cattle, sheep and goat production. Through the connecting of production system to market costs and revenues, students will gain an in-depth understanding of meat animal livestock production. Students will have hands-on experiences in beef cattle, sheep and goat management.

ANSCI/FOODSCI 305

Application of biological, technological, and economical principles to muscle and related tissue utilized for food.