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Week 3

by: Cody Cuddihee
Cody Cuddihee
GPA 3.4
Live Animal and Meat Evaluation
Bryon Wiegand

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About this Document

Hello, not much for this set of notes because of canceled class on Friday but this includes what we discussed Wednesday!
Live Animal and Meat Evaluation
Bryon Wiegand
Class Notes
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This 1 page Class Notes was uploaded by Cody Cuddihee on Monday September 14, 2015. The Class Notes belongs to F_S 2114 at University of Missouri - Columbia taught by Bryon Wiegand in Fall 2015. Since its upload, it has received 25 views. For similar materials see Live Animal and Meat Evaluation in Animal Science and Zoology at University of Missouri - Columbia.

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Date Created: 09/14/15
Week 3 Wednesday September 9 2 15 1258 PM 0 No Class this Friday 0 Monday see lambs 0 Next Fri See them on the rail 0 Graded on being able to take your estimates and value it through the end 0 In college judging you write your reasoning for a judging If y can tell when an animal is fat or heavy muscled 39 fill up 030 V V 61 i ll 3 l figi six27 I ii U 1 r o Somew at flat 0 When an animal fattens it fills in the rounded areas around the muscle 0 Sub q fat accumulates in areas of least resistance o ie Cattle neck brisket on top of skeleton 0 Lamb muscle always looks bigger hanging than on the ground 0 Get in the habit of o Finding the fastest animal o Find the most muscled animal o Find the heaviest live weight animal 0 Get away from talking breed type of animal and toward the genetic type Meat Page 1


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