MEAT ANIMAL EVALUATION & MARKETING

ANSCI/FOODSCI 305

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

ANSCI/FOODSCI 515

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

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.

FISC 105

In this course, students will learn the basics of genetic selection programs and the effectiveness of appropriate selection strategies specific to the dairy farm. Genomic testing research and advanced reproductive techniques will be discussed and students will learn about the correct application of these techniques on their farm. Basic anatomy of a dairy cow and linear scoring systems. After establishing dairy cow conformation and functionality and appraisal systems, students will evaluate cattle using type scorecards to improve the appearance, performance and longevity of dairy cattle. Following the understanding of the factors that impact the value of cattle, students will also learn how to apply corrective mating programs to improve perceived defects or nonexistent features in their herd(s).

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.